Categorized:
- Appetizers & Salads
- Christmas
- Fall Faves
- Thanksgiving
Tagged:
- apple cider vinegar
- bacon
- butternut squash
- cranberries
- feta
- garlic
- goat cheese
- kale
- maple syrup
- mustard
- olive oil
- red onion
- rosemary
- spinach
- thyme
- walnuts
Butternut Squash and Bacon Salad with Maple-Rosemary Vinaigrette
Ingredients
- 12 oz. (4 cups) peeled and cubed butternut squash*
- 1 Tbsp olive oil
- 2 tsp fresh thyme, or 1/2 tsp dried
- Salt and freshly ground black pepper
- 6 slices (6 oz) bacon, cooked and crumbled
- 1/2 cup chopped walnuts, toasted
- 1/2 cup thinly sliced red onion (rinse under water to remove harsh bite)
- 3 oz feta or goat cheese, crumbled
- 5 oz baby kale and spinach blend or arugula and spinach blend
- 1/3 cup dried cranberries
Vinaigrette
- 3 Tbsp real maple syrup
- 2 1/2 Tbsp apple cider vinegar
- 2 tsp dijon mustard
- 1 clove garlic, minced
- 2 1/2 tsp minced fresh rosemary or 3/4 tsp dried, crushed
- Salt and freshly ground black pepper
- 1/3 cup olive oil
Instructions
- For the vinaigrette: In a small saucepan whisk together maple syrup, apple cider vinegar, mustard, garlic and rosemary.
- Bring to a boil over medium heat, then allow to boil, stirring frequently, 2 1/2 minutes. Remove from heat and stir in olive oil and season with salt and pepper (about a scant 1/4 tsp of each).
- For the salad: Preheat oven to 400 degrees. Spray a rimmed baking sheet lightly with non-stick cooking spray. Place squash in a mound on baking sheet.
- Drizzle with olive oil, sprinkle with thyme and season lightly with salt and pepper then toss to evenly coat.
- Spread into an even layer and roast in preheated oven 15 - 20 minutes, tossing once after 10 minutes, until tender.
- To a salad bowl add lettuce blend, squash, bacon, walnuts, red onion, feta and cranberries. Gently toss salad.
- Whisk dressing then drizzle over salad and lightly toss. Serve immediately after adding vinaigrette.
Notes
- *Pre-cut squash from the grocery store works great to save time.
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