Pork Chop Autumn Salad is a colorful, seasonal dish that layers tender pork slices with roasted butternut squash, crisp apple slices, and a mix of greens.
Topped with creamy goat cheese, tart cranberries, and crunchy walnuts, it’s finished with a tangy apple cider vinaigrette that ties all the flavors together. This salad is perfect for a satisfying lunch or a refreshing dinner with a touch of fall comfort.
Ingredients
| ¼ | cup olive oil, divided |
| 2 | cups cubed butternut squash |
| ½ | teaspoon salt, divided |
| 3 | tablespoons apple cider vinegar |
| 1 | teaspoon dried oregano |
| 1 | teaspoon honey |
| 9 | cups mixed greens |
| 1 | (12-ounce) package HORMEL® SQUARE TABLE® Flame Seared Pork Chops, heated according to package directions, sliced |
| 2 | small gala apples, sliced |
| 4 | ounces crumbled goat cheese |
| ½ | cup dried cranberries |
| ¼ | cup chopped walnuts |
Directions
In large skillet over medium-high heat, heat 1 tablespoon olive oil. Add squash cubes in single layer. Cook 8 to 10 minutes, tossing in pan, until tender and browned. Season with ¼ teaspoon salt.
In small bowl, whisk together remaining olive oil, vinegar, oregano, honey and remaining ¼ teaspoon salt.
In individual serving bowls divide mixed greens. Top each with sliced pork chops, cooked squash cubes, apple slices, goat cheese, dried cranberries and walnuts. Drizzle each with dressing mixture.