Maple-and-Bacon Fall Chopped Salad

This seasonal salad marries the beauty of a composed Cobb salad with the convenience of a fork-only chopped salad. Precut butternut squash from your market is a true weeknight time-saver here, cooking alongside bacon on a single sheet pan. As soon as the bacon is done, chopped walnuts take their place on the sheet pan to toast in the oven. Hard-boiled eggs and cheddar give this salad added heft, while fall’s crisp apples bring a sweet crunch. The maple vinaigrette couldn’t be easier, relying on standard pantry items; I’d recommend making a double or even triple batch in a large jar and keeping it at the ready for all of your salad needs for the upcoming week. Letting the kale soak in the dressing for 10 minutes helps tame its squeaky raw texture. Then it’s time to admire your handiwork before giving everything an enthusiastic toss in the biggest mixing bowl you have.