Butternut Squash and Bacon Salad with Maple-Rosemary Vinaigrette

Ingredients

• 12 oz. peeled and cubed butternut squash
• 1 Tbsp olive oil
• 1/2 tsp dried thyme
• Salt and freshly ground black pepper
• 6 slices bacon, cooked and crumbled, 6 oz
• 1/2 cup chopped walnuts, toasted
• 1/2 cup thinly sliced red onion
• 3 oz feta or goat cheese, crumbled
• 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, minced
• 2 1/2 tsp minced fresh rosemary or 3/4 tsp dried, crushed
• 1/3 cup olive oil

Directions

1. For the vinaigrette, whisk the maple syrup, apple cider vinegar, mustard, garlic and rosemary together in a small saucepan. Set it over medium heat and bring it to a boil, then keep it bubbling for 2 1/2 minutes, whisking often. Take the pan off the heat, stir in the olive oil, and season with salt and pepper, using about a scant 1/4 tsp of each.
2. For the salad, lightly coat a rimmed baking sheet with non-stick cooking spray. Pile the squash onto the baking sheet, add the olive oil, thyme, and a light sprinkle of salt and pepper, then toss until everything is coated. Arrange the squash in a single layer and roast in the preheated oven for 15 – 20 minutes, turning it once after 10 minutes, until it is tender.
3. Add the lettuce blend, roasted squash, bacon, walnuts, red onion, feta and cranberries to a salad bowl. Toss everything gently. Whisk the dressing again, pour it over the salad, and toss lightly. Serve as soon as the vinaigrette has been added.