Good Harvest Salad Recipe
Tender greens + baby kale with roasted BC squash, pickled golden beets, herbed feta, double-smoked bacon, pecan-pumpkin-seed salad topper, red cabbage, not-quite-hardboiled egg, and roasted shallot vinaigrette. add grilled chicken $8.
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Ingredients
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Salad Base
Roasted Shallot Vinaigrette
Optional Grilled Chicken
Method
Prepare the Salad
- 1
Roast the Squash
Preheat the oven to 400°F (200°C). Cut the BC squash into cubes, toss with olive oil, and season with salt and pepper. Roast for 25-30 minutes, or until tender and caramelized.
- 2
Cook the Bacon
In a skillet over medium heat, cook the double-smoked bacon until crispy. Remove and drain on paper towels. Crumble into pieces once cooled.
- 3
- 4
Mix the Greens
In a large salad bowl, combine tender greens, baby kale, roasted squash, pickled beets, herbed feta, crumbled bacon, red cabbage, and pecan-pumpkin-seed salad topper.
Make the Vinaigrette
- 5
Roast the Shallots
Wrap the shallots in foil and roast in the oven for 20 minutes until soft. Let cool and then chop.
- 6
Combine Vinaigrette Ingredients
In a jar, combine chopped shallots, olive oil, apple cider vinegar, Dijon mustard, honey, salt, and black pepper. Shake well to combine.
Optional Chicken
- 7
Grill the Chicken
If using grilled chicken, season the chicken breast with olive oil, salt, and pepper. Grill over medium heat for 6-7 minutes per side until fully cooked. Slice and add to the salad.
Assembly
- 8
Dress the Salad
Drizzle the roasted shallot vinaigrette over the salad and toss gently to combine. Top with the not-quite-hardboiled eggs.
- 9
Serve
Serve the salad immediately, garnished with additional feta and seeds if desired.