After making the Southern Living recipe four times in 10 days, I streamlined the process for beginner cooks. Experienced chefs, see the original recipe in the November 2011 Southern Living magazine, page 108, or online at: http://www.myrecipes.com/recipe/harvest-salad-50400000117038/
Ingredients:
- 10-16 pre-peeled and cut butternut squash
- 8-16 oz mixed salad greens
- 4 oz container crumbled feta or goat cheese
- 3/4 cup – 1 cup pecan halves
- 4-6 oz package crumbled bacon pieces
- 1 bottle poppy seed salad dressing
- 1/2 – 1 cup dried cranberries
- 2 Tablespoons honey
- 2 Tablespoons olive oil
- 2 teaspoons Kosher salt, divided use
You will also need:
- Zip-loc bag (gallon-size)
- Pam or other brand cooking spray
- aluminum foil
- baking sheet
Summary, with Carlyn’s adaptions for beginner cooks:
This salad takes about 1 hour to prepare but it is worth it!
Heat the oven to 400° F.
If the pre-cut butternut squash chunks are not bite-size already, cut them down to about the size of your thumbnail.
Spread the pecan halves out on a baking sheet and bake at 400° F for 4 minutes exactly. Remove the pecans from the oven and sprinkle with 1 teaspoon Kosher salt. Allow nuts to cool for 2 minutes and then transfer to a plate or paper towel to continue cooling.
Place the cut squash in a sturdy gallon-size Zip-loc bag and add the honey, olive oil and 1 teaspoon Kosher salt to the squash. Seal and shake the bag to thoroughly combine the sauce and squash. Line a baking sheet with foil, then spray the foil with Pam. Spread the coated squash pieces over the foil and bake at 400° F for 25 minutes, stirring once after 15 minutes.
Remove squash from oven and allow to cool 10 minutes. Pour the salad greens into a large bowl. Spoon warm squash over greens, then sprinkle goat cheese crumbles over squash. Scatter pecans over cheese and then sprinkle bacon crumbles over the pecans. Scatter 1/2 to dried cranberries on top of the salad, and serve with poppy seed dressing on the side.
Serves 8-10.