1/2 cup California walnuts
2 tablespoons granulated sugar
1-1/2 teaspoons unsalted butter
3 tablespoons olive oil, divided
1/2 butternut squash, cubed
1 boneless skinless chicken breast, diced
5 slices of bacon
5 hardboiled eggs, peeled and sliced
1 apple, sliced
1 avocado, sliced
5 cups romaine lettuce, chopped
1 cup arugula
1/2 cup candied walnuts
1/4 cup crumbled feta cheese
3/4 cup olive oil
3/4 cup apple cider vinegar
2 tablespoons water
1/4 cup honey
1 teaspoon salt
1/4 teaspoon black pepper
Heat a medium non-stick skillet over medium heat, add walnuts, sugar and butter. Cook over medium heat for 5 minutes, stirring frequently so your mixture doesn’t burn. When the sugar mixture starts melting, stir constantly until all sugar is melted and nuts are coated.
Transfer immediately onto a sheet of parchment paper and separate the nuts right away. Using two spatulas will make this task go faster.
Once the coating hardens (5-7 minutes), transfer them to a bowl and set aside while preparing the salad.
Preheat oven to 400°F. Place the squash on a sheet pan and drizzle with 2 tablespoon olive oil and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the squash is tender, turning once with a metal spatula. Remove from the oven to cool, then transfer to a medium size bowl and set aside.
In a medium sized skillet heat 1 tablespoon olive oil. Add diced chicken and cook through. Transfer to a small bowl and set aside.
Heat a medium skillet over medium heat and add bacon. Cook bacon on medium-low heat until it crisps up evenly. Cook the bacon until all the fat is rendered and then turn off the heat. Drain off the fat and crumble bacon into a small bowl. Set aside.
Add the eggs to cold water, heating them over medium heat and gradually increasing it to high heat. Once the water is boiling, boil the eggs for 2 minutes, then remove eggs from the heat. Cover the pot and let it sit for 10 minutes. Run the eggs under cold water for a few minutes and let them soak in the cold water until ready to peel.
In a large bowl add romaine lettuce and arugula. Add butternut squash, chicken, bacon, eggs, apples, and avocado. Toss to mix the ingredients, then prepare the vinaigrette. Top the salad with candied walnuts and feta cheese.
In a small bowl whisk olive oil, apple cider vinegar, water, honey, salt and pepper. Drizzle 1/2 cup of the dressing over salad and serve. Store remaining dressing in the fridge in an airtight container for up to one week.
Toasted baguette slices topped with pesto, fluffy parmesan and walnut cream, sun-dried tomatoes and crunchy walnuts.
