Maple-and-Bacon Fall Chopped Salad

Instructions

1. Step 1: Preheat oven to 425°. Toss 1 lb. precut ½" pieces butternut squash and 2 Tbsp. 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 4 thick-cut 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.
2. Step 2: Toss squash, then return to one side of baking sheet. Spread out ½ cup chopped raw walnuts in a single layer on open side. Roast until squash is tender and nuts are golden brown, 5–10 minutes.Step 3: Meanwhile, bring a small saucepan of water to a boil. Using a slotted spoon, carefully lower 4 large eggs into water. Cook 10 minutes. Transfer eggs to a bowl of ice water and let cool slightly. Remove from water; peel and chop. Set aside.
3. Step 4: Whisk 3 Tbsp. balsamic vinegar, 2 Tbsp. pure maple syrup, 2 tsp. Dijon mustard, 1 tsp. Diamond Crystal or ½ tsp. Morton 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).