Description
This Roasted Butternut Squash Salad is a delightful blend of roasted squash, crispy bacon, and fresh greens, topped with a tangy balsamic vinaigrette, making it the perfect autumn meal or side dish.
Ingredients
Scale
- 1½ pounds butternut squash
- peeled
- seeds scraped out and chopped into 3/4-inch or 1 inch cubes (about 4 cups)
- 1 Tablespoon olive oil
- Salt and freshly ground black pepper
- 5–6 cups mixed greens
- 4–6 slices bacon
- cooked and crumbled
- ½ cup dried cranberries or craisins
- ½ cup toasted pecans
- rough chopped
- 2 tablespoons Pepitas/ Pumpkin seeds
- 1 shallot or 1/4 red onion
- peeled and thinly sliced
- 1/3 cup crumbled goat cheese or feta cheese
- ½ cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon apple cider vinegar
- 1 clove of garlic peeled and finely minced
- 1 teaspoon dijon mustard
- 2 teaspoons maple syrup or honey
- 1 tablespoon minced fresh sage
- salt and freshly ground black pepper
- to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the butternut squash cubes with olive oil, salt, and pepper, then spread them out on a baking sheet.
- Roast the squash in the preheated oven for 25-30 minutes, or until tender and golden, stirring halfway through.
- While the squash is roasting, prepare the balsamic vinaigrette by whisking together olive oil, balsamic vinegar, apple cider vinegar, garlic, dijon mustard, maple syrup (or honey), sage, salt, and pepper in a bowl.
- In a large mixing bowl, combine mixed greens, crumbled bacon, dried cranberries, toasted pecans, sliced shallots or red onion, and goat cheese.
- Once the squash has cooled slightly, add it to the salad bowl, drizzle with vinaigrette, and toss to combine.
- Serve immediately and enjoy!
Notes
Feel free to customize this salad with your favorite nuts or cheeses, and adjust the dressing sweetness to your taste.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 365 kcal
- Sugar: 11 g
- Sodium: 380 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 18 mg
Keywords: Roasted Butternut Squash Salad, salad recipe, autumn salad, healthy salad, vegetarian recipes