Butternut Squash and Bacon Salad with Maple-Rosemary Vinaigrette
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Category
Salad
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Cusine
American
What do you need?
How to make?
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
1/2 cup chopped walnuts
1/2 cup thinly sliced red onion
3 oz feta or goat cheese
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
2 1/2 tsp minced fresh rosemary or 3/4 tsp dried
1/3 cup olive oil
Directions
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 .
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.
