Butternut Squash and Bacon Salad with Maple-Rosemary Vinaigrette

Name: Butternut Squash and Bacon Salad with Maple-Rosemary Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 serving
Ingredients: 12 oz. (4 cups) peeled and cubed butternut squash*; 1 Tbsp olive oil; 2 tsp fresh thyme; Salt and freshly ground black pepper; 6 lices (6 oz) bacon; 1/2 cup Chopped walnuts; 1/2 cup Thinly sliced red onion; 3 oz feta or goat cheese; 5 oz baby kale and spinach blend or arugula and spinach blend; 1/3 cup dried cranberries; 3 Tbsp real maple syrup; 2 1/2 Tbsp apple cider vinegar; 2 tsp Dijon mustard; 1 clove garlic; 2 1/2 tsp minced fresh rosemary or 3/4 tsp dried; Salt and freshly ground black pepper; 1/3 cup olive oil

User Reviews

5.0

33 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
6
Course
Salad
Cuisine
American

Butternut Squash and Bacon Salad with Maple-Rosemary Vinaigrette

Iris Warren

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A must try fall salad! Baby kale and spinach are layered with tender roasted squash, salty crips bacon and tangy feta then it's finished with a bright, slightly sweet maple vinaigrette.

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Ingredients

Servings

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 lices (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

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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.