Fall Harvest Chopped Wedge Salad

Ingredients

For the Salad

• 1 large head iceberg lettuce; chopped

• 20 oz butternut squash; chopped

• 1/2 pound bacon; chopped

• 2 tablespoons olive oil

• Salt and pepper

• 1 honey crisp apple; chopped

• 1/2 cup dried cranberries

• 1/2 cup walnuts

For the Dressing

• 1 cup mayonnaise

• 1 cup heavy cream

• 2 tablespoon tarragon vinegar

• 1 teaspoon kosher salt

• 1/2 teaspoon black pepper

• 6 oz blue cheese

Directions

1. On a baking sheet lined with parchment paper, add the butternut squash and bacon. Drizzle with olive oil and sprinkle with salt and pepper. Transfer to a 425 degree oven and bake for 25-30 minutes.

2. In the bowl of a food processor, add all ingredients for the dressing. Process until smooth.

3. In a large bowl, add the iceberg lettuce, roasted butternut squash, bacon, apple, cranberries, and walnuts.

4. Pour the dressing over the salad and toss to combine.