Saladscookingclassy5.0
Butternut Squash and Bacon Salad with Maple-Rosemary Vinaigrette
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.
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 30 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
- whisk
- baking sheet
- oven
- bowl
📝 Preparation Steps
1
For the vinaigrette: In a small saucepan whisk together maple syrup, apple cider vinegar, mustard, garlic and rosemary.
(6 oz) bacon, (cooked and crumbled)6 slicesgarlic, (minced)1 clove
2
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).
olive oil1 Tbsp(6 oz) bacon, (cooked and crumbled)6 slicescup olive oil1/3
3
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.
4
Drizzle with olive oil, sprinkle with thyme and season lightly with salt and pepper then toss to evenly coat.
olive oil1 Tbsp(6 oz) bacon, (cooked and crumbled)6 slicescup olive oil1/3fresh thyme, (or 1/2 tsp dried)2 tsp
5
Spread into an even layer and roast in preheated oven ⏱️ 15 - 20 minutes, tossing once after ⏱️ 10 minutes, until tender.
6
To a salad bowl add lettuce blend, squash, bacon, walnuts, red onion, feta and cranberries. Gently toss salad.
7
Whisk dressing then drizzle over salad and lightly toss. Serve immediately after adding vinaigrette.
Nutrition Facts
calories
408 kcal
fat Content
33 g
serving Size
1 serving
fiber Content
3 g
sugar Content
13 g
sodium Content
346 mg
protein Content
8 g
cholesterol Content
27 mg
carbohydrate Content
24 g
saturated Fat Content
8 g
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