Name: Butternut Squash Salad with Bacon and Maple-Rosemary Vinaigrette Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 12 oz butternut squash; 1 tbsp olive oil; 2 tsp Fresh Thyme; salt and freshly ground black pepper; 6 oz Bacon; ½ cup Walnuts; ½ cup red onion; 3 oz feta; 5 oz baby kale and spinach blend; ⅓ cup cranberries; For Vinaigrette:; 3 tbsp real maple syrup; 2½ tbsp apple cider vinegar; 2 tsp dijon mustard; 1 clove garlic; 2½ tsp fresh rosemary; salt and freshly ground black pepper; ⅓ cup olive oil

butternut-squash-salad-with-bacon-and-mapple-rosemary-vinaigrette-recipe

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.

Preparation: 15 minutes

Cooking: 30 minutes

Total: 45 minutes

Serves:

Ingredients

12ozbutternut squash,(4 cups), peeled and cubed
1tbspolive oil
2tspfresh thyme,(or ½ dried thyme)
salt and freshly ground black pepper
6ozbacon,(6 slices), cooked and crumbled
½cupwalnuts,toasted, chopped
½cupred onion,rinsed under water to remove harsh bite, thinly sliced
3ozfeta,or goat cheese, crumbled
5ozbaby kale and spinach blend,or arugula and spinach blend
⅓cupcranberries,dried

For Vinaigrette:

3tbspreal maple syrup
2½tbspapple cider vinegar
2tspdijon mustard
1clovegarlic,minced
2½tspfresh rosemary,minced, or ¾ tsp dried, crushed
salt and freshly ground black pepper
⅓cupolive oil

Instructions

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 for about 2 to 3 minutes, stirring frequently. Remove from heat and stir in olive oil and season with salt and pepper.

Salad:

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.

Nutrition

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

Want to discuss this Butternut Squash Salad with Bacon and Maple-Rosemary Vinaigrette recipe further? Head over to the Recipe Sharing forum and join the conversation!