Description
This Roasted Butternut Squash Salad blends the sweetness of butternut squash with the savory crunch of bacon and the tanginess of goat cheese, all drizzled with a homemade balsamic dressing. Perfect for any season!
Ingredients
Scale
- 1½ pounds butternut squash
- peeled
- seeds scraped out and chopped into 3/4-inch or 1 inch cubes
- 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
- 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).
- In a bowl, toss the butternut squash cubes with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer.
- Roast in the oven for 25-30 minutes, or until tender and lightly browned, flipping halfway through.
- Meanwhile, prepare the balsamic dressing by whisking together olive oil, balsamic vinegar, apple cider vinegar, minced garlic, dijon mustard, maple syrup or honey, minced sage, and seasoning with salt and pepper to taste.
- In a large salad bowl, combine mixed greens, roasted butternut squash, crumbled bacon, dried cranberries, toasted pecans, sliced shallot, and crumbled cheese.
- Drizzle the salad with the balsamic dressing and toss gently to combine.
- Serve immediately and enjoy!
Notes
For added sweetness, consider using caramelized pecans instead of toasted pecans. You can also substitute feta cheese for goat cheese based on preference.
- 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, butternut squash, salad, healthy recipes, autumn salad, side dish, American cuisine