Ingredients
Salad
- 5 cups of Romaine lettuce, freshly chopped for a crispy base
- 1 cup of Arugula, adding a peppery zest
- 1 boneless, skinless chicken breast, perfectly cooked and chopped into bite-sized pieces
- 5 slices of bacon, cooked to a crisp and crumbled
- 2 hard-boiled eggs, peeled and elegantly sliced
- 2 apples, preferably a mix of Granny Smith and Honeycrisp, thinly sliced for a sweet crunch
- 1/2 butternut squash, cubed and roasted to perfection* (see note)
- 1 ripe avocado, sliced for a creamy touch
- 1/2 cup candied walnuts, homemade* for an extra crunch (recipe follows)
- 1/4 cup crumbled feta cheese, for a tangy kick
Honey Apple Cider Dressing
- 3/4 cup extra virgin olive oil, for a smooth base
- 3/4 cup apple cider vinegar, for a tangy twist
- 2 tablespoons water, to balance the dressing
- 1/4 cup honey, for a natural sweetness
- 1 teaspoon salt, for seasoning
- 1/4 teaspoon pepper, freshly ground
Instructions
Preparing the Salad
- In a large, decorative bowl, gently lay the chopped romaine lettuce and arugula, creating a vibrant and fresh bed of greens.
- Artistically arrange the cooked chicken, crispy bacon, elegantly sliced hard-boiled eggs, and the colorful apple slices over the greens. Sprinkle the roasted butternut squash cubes and the avocado slices for a harmonious blend of flavors.
- Finally, garnish your salad masterpiece with the homemade candied walnuts and sprinkle the crumbled feta cheese over the top, adding a delightful contrast of textures.
Crafting the Honey Apple Cider Dressing
- In a charming small bowl, whisk together the extra virgin olive oil, apple cider vinegar, and water until perfectly blended.
- Stir in the honey, salt, and freshly ground pepper, whisking until the mixture becomes a harmonious and irresistible dressing.
- Drizzle this sweet and tangy dressing over the salad, ensuring every leaf and ingredient is lightly coated, offering a burst of flavor with each bite.
Serving Suggestion
Serve this exquisite salad as a stunning centerpiece for a leisurely lunch or as a sophisticated side dish for your evening soiree. Pair it with a chilled glass of white wine to elevate the experience.
Note
*For the roasted butternut squash: Preheat your oven to 400°F (200°C). Toss cubed squash with olive oil, salt, and pepper, and roast for 25-30 minutes until tender and slightly caramelized.
*For homemade candied walnuts: In a skillet, melt sugar over medium heat, add walnuts and stir until they’re evenly coated and caramelized. Spread on parchment paper to cool.
Indulge in this harmonious blend of autumn flavors and textures, and let each ingredient sing in this symphony of a salad. Bon appétit!
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