Butternut Squash and Bacon Salad with Maple-Rosemary Vinaigrette
User Reviews
5
Butternut Squash and Bacon Salad with Maple-Rosemary Vinaigrette
Description
The Butternut Squash and Bacon Salad with Maple-Rosemary Vinaigrette features cubed butternut squash roasted with olive oil, thyme, salt, and pepper to tender, lightly caramelized perfection. Crisp cooked bacon and toasted walnuts add smoky and nutty crunch, while thinly sliced red onion provides a mild sharpness softened by rinsing. Leafy greens like kale, spinach, and arugula form a fresh base. Dried cranberries contribute a touch of tart sweetness, and crumbled feta cheese adds a creamy, tangy element.
The maple-rosemary vinaigrette is heated briefly on the stovetop to combine real maple syrup, apple cider vinegar, Dijon mustard, garlic, and rosemary, then whisked with olive oil and seasoned with salt and pepper. Tossing the salad with this vinaigrette just before serving ensures the squash and greens are lightly coated, bringing together the balance of earthy, sweet, savory, and fresh flavors.
This salad works well as a hearty side dish or a light main course, especially in the fall or winter when butternut squash is in season. It offers a variety of textures from crisp to tender and bright flavors from herbs and maple syrup.
Pre-cut squash can be used to save preparation time without affecting flavor or texture.
Ingredients
- 12 oz. (4 cups) butternut squash peeled and cubed
- 1 Tbsp olive oil
- 2 tsp thyme or 1/2 tsp dried, fresh
- salt freshly ground
- black pepper freshly ground
- 6 lices (6 oz) Bacon cooked and crumbled
- 1/2 cup walnut toasted, chopped
- 1/2 cup red onion rinse under water to remove harsh bite, thinly sliced
- 3 oz feta cheese crumbled, or goat cheese
- 5 oz kale blend of baby kale and spinach or blend of arugula and spinach
- 5 oz spinach
- 5 oz arugula
- 1/3 cup dried cranberries
Vinaigrette
- 3 Tbsp maple syrup real
- 2 1/2 Tbsp apple cider vinegar
- 2 tsp Dijon mustard
- 1 clove garlic minced
- 2 1/2 tsp rosemary crushed, minced fresh or 3/4 tsp dried
- salt freshly ground
- black pepper freshly ground
- 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 butternut squash from the store can be used to save time without compromising the salad's quality.
User Reviews
Overall Rating
5
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