How To Make Butternut Squash Salad with Bacon and Maple-Rosemary Vinaigrette
Add this butternut squash salad to your fall recipe collection. It has bacon, healthy greens, and feta tossed in a bright & sweet maple-rosemary dressing.
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 for about 2 to 3 minutes, stirring frequently. Remove from heat and stir in olive oil and season with salt and pepper.
Preheat oven to 400 degrees F. 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 for 15 to 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.
- Calories: 367.16kcal
- Fat: 29.25g
- Saturated Fat: 7.96g
- Trans Fat: 0.04g
- Monounsaturated Fat: 16.10g
- Polyunsaturated Fat: 3.75g
- Carbohydrates: 20.45g
- Fiber: 3.49g
- Sugar: 9.66g
- Protein: 8.31g
- Cholesterol: 31.33mg
- Sodium: 466.56mg
- Calcium: 181.32mg
- Potassium: 588.36mg
- Iron: 1.97mg
- Vitamin A: 553.05µg
- Vitamin C: 49.35mg
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