Butternut Squash Salad
Ingredients
The salad
-
12
oz.
peeled and cubed butternut squash
-
1
Tbsp
olive oil
-
2
tsp
fresh thyme
-
6
slices
bacon, cooked and crumbled
-
½
cup
chopped walnuts, toasted
-
½
cup
thinly sliced red onion
-
3
oz.
feta or goat cheese, crumbled
-
5
oz.
baby kale and spinach blend
-
⅓
cup
dried cranberries
The vinaigrette
-
3
Tbsp
real maple syrup
-
2½
Tbsp
apple cider vinegar
-
2
tsp
Dijon mustard
-
1
clove
garlic, minced
-
2½
tsp
minced fresh rosemary
-
⅓
cup
olive oil
Instructions
- Prepare the vinaigrette by whisking together maple syrup, apple cider vinegar, mustard, garlic, and rosemary in a saucepan; bring to a boil and cook for 2 ½ minutes before removing from heat and adding olive oil, salt, and pepper.
- Preheat the oven to 400 degrees and spray a baking sheet with non-stick cooking spray.
- Place the butternut squash on the baking sheet, drizzle with olive oil, sprinkle with thyme, and season with salt and pepper; toss to coat.
- Spread the squash in an even layer and roast for 15-20 minutes, tossing once after 10 minutes until tender.
- In a salad bowl, combine the greens, roasted squash, bacon, walnuts, red onion, feta, and cranberries; gently toss.
- Whisk the dressing again and drizzle over the salad, lightly tossing to combine before serving immediately.
Nutrition Facts (estimated)
Servings
6
Calories
408
Total fat
33g
Total carbohydrates
24g
Total protein
8g
Sodium
346mg
Cholesterol
27mg
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