Maple-and-Bacon Fall Chopped Salad

Directions

1Preheat oven to 425° F. Toss the butternut squash and 2 tablespoons extra-virgin olive oil on a rimmed baking sheet to coat; season with kosher salt and freshly ground pepper. Push squash to one side and arrange the bacon slices on other side. Bake until bacon is lightly browned, 9–12 minutes. Turn bacon over and continue to bake until crisp, 5–10 minutes more. Transfer bacon to a plate.



2Toss squash, then return to one side of baking sheet. Spread out the walnuts in a single layer on open side. Roast until squash is tender and nuts are golden brown, 5–10 minutes.



3Whisk the balsamic vinegar, maple syrup, Dijon mustard, kosher salt, and remaining ¼ cup extra-virgin olive oil in a measuring glass to emulsify (alternatively, shake vinaigrette in a small jar to combine).



4Using tongs or your hands, toss 1 bunch Tuscan kale, ribs and stems removed, leaves thinly sliced, with 2 tablespoons maple vinaigrette in a large bowl to coat. Taste and season with more salt if desired. Let sit 10 minutes to allow kale to soften slightly.



5Coarsely chop bacon. Transfer kale to a platter and top with bacon, squash, walnuts, apple, cheddar, and reserved eggs. Pour remaining maple vinaigrette over; season with pepper.