Renee's Kitchen Quest

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Butternut Squash Salad with Bacon Dressing

Butternut Squash Salad with Bacon Dressing

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Butternut Squash Salad with Bacon Dressing

 

Hello my fellow foodie adventurers!

Today’s quest is a cozy triumph: Butternut Squash Salad with Bacon Dressing! This warm winter salad bursts with bright, crisp flavors that’ll keep you coming back for more, and you’ll love the stunning presentation it brings to your table. Picture this: sweet butternut squash and red onion, drizzled with olive oil and maple syrup, roasted to golden perfection, then tossed with mixed greens, creamy goat cheese, tart dried cranberries, and crunchy pumpkin seeds—finished with a warm, savory bacon dressing that ties it all together. I adore this delightful combination, making it a hearty yet elegant dish perfect for chilly days. Ready to wield your oven and claim this treasure?

 

Ingredients You’ll Need (Quest Inventory)

    • 4 cups spring mix (the verdant base)
    • 1 butternut squash, peeled, seeded, and diced (the golden warrior)
    • 1 red onion, sliced (the crimson sentinel)
    • 2 tbsp. olive oil (the golden flame)
    • 1 tbsp. maple syrup (the sweet elixir)
    • ½ tsp salt (the seasoning rune)
    • ½ tsp black pepper (a shadow kiss)
    • 2 oz. goat cheese, crumbled (the creamy jewel)
    • ¼ cup dried cranberries (the tart treasures)
    • ¼ cup pumpkin seeds, shelled (the crunchy guardians)
    • Warm Bacon Dressing
    • 6 slices bacon, chopped (the smoky sentinels)
    • ⅔ cup olive oil (the rich tide)
    • 3 tbsp. apple cider vinegar (the tangy spark)
    • 2 tsp Dijon mustard (the bold blade)
    • 1 tsp sugar (the sweet balance)
    • ⅛ tsp salt (a subtle charm)
    • ⅛ tsp black pepper (a gentle whisper)

 

How to Forge the Feast (Quest Steps)

    • Heat the Forge: Preheat your oven to 400°F—your fiery hearth is ready to transform the ingredients!
    • Prepare the Warrior: Peel, seed, and dice the 1 butternut squash into 1-inch cubes—slice the 1 red onion into thin rings, setting your vibrant allies aside.
    • Coat the Champions: In a large mixing bowl, toss the diced butternut squash and sliced red onion with 2 tbsp. olive oil, 1 tbsp. maple syrup, ½ tsp salt, and ½ tsp black pepper—ensure they’re evenly coated in this sweet, savory potion.
    • Roast to Glory: Spread the squash and onion mixture evenly on a large rimmed baking sheet—roast in the oven for 40 minutes, flipping halfway, until tender and caramelized with golden edges.
    • Crisp the Sentinels: Heat a medium saucepan over medium heat—add the 6 chopped bacon slices and cook for about 10 minutes until crispy, stirring occasionally. Use a slotted spoon to remove bacon to a paper towel-lined plate, reserving the drippings in the pan.
    • Brew the Dressing: In a small mixing bowl, whisk together ⅔ cup olive oil, 3 tbsp. apple cider vinegar, 2 tsp Dijon mustard, 1 tsp sugar, ⅛ tsp salt, and ⅛ tsp black pepper—pour this tangy mixture into the saucepan with the bacon drippings. Heat through for 5 minutes, stirring occasionally, until warmed and combined.
    • Assemble the Base: In a large salad bowl, add 4 cups spring mix—layer the roasted butternut squash and red onion over the greens.
    • Crown the Feast: Sprinkle 2 oz. crumbled goat cheese, ¼ cup dried cranberries, and ¼ cup pumpkin seeds over the top—drizzle generously with the warm bacon dressing and toss lightly to coat.
    • Claim Your Feast: Serve immediately and savor this warm, crisp, and flavorful triumph—perfect for a winter meal!

 

Tips Tricks & Variations

This Butternut Squash Salad with Bacon Dressing is a winter classic reborn, but every Kitchen Quest hero needs a few clever moves and twists to master the craft. Here’s how to wield your skills and remix this dish like a true flavor bard.

 

Cooking Tricks:

  • Roast Hack: Line the baking sheet with parchment paper—makes cleanup a breeze and prevents sticking!
  • Bacon Boost: Save extra bacon drippings to drizzle over the top—amps up the smoky flavor.
  • Squash Tip: Toss the squash halfway through roasting—ensures even caramelization.
  • Warmth Trick: Serve the dressing warm but not boiling—preserves the greens’ texture.

 

Tasty Variations:

  • Spicy Skirmish: Add a pinch of red pepper flakes to the dressing—ignite a fiercer flame for the bold!
  • Veggie Vault: Mix in roasted sweet potatoes or beets—extra loot for your salad realm.
  • Cheese Quest: Swap goat cheese for feta or blue cheese—new creamy jewels to wave proudly!
  • Sweet Twist: Use honey instead of maple syrup—shifts the elixir to a floral sweetness!
  • Nutty Pact: Top with candied pecans instead of pumpkin seeds—a crunchy crown with a sweet edge!

 

If you missed it, swing back to my last post: Baked Potato Soup– a hearty meal to fuel your next quest!

Butternut Squash Salad with Bacon Dressing

Renee
Sweet butternut squash and red onion, drizzled with olive oil and maple syrup, roasted to golden perfection, then tossed with mixed greens, creamy goat cheese, tart dried cranberries, and crunchy pumpkin seeds—finished with a warm, savory bacon dressing.
Print Recipe Pin Recipe
Total Time 1 hour
Course Salad
Cuisine American
Servings 6
Calories 236 kcal

Ingredients
  

  • 4 cups spring mix
  • 1 butternut squash
  • 1 red onion (sliced)
  • 2 tbsp olive oil
  • 1 tbsp maple syrup
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 oz goat cheese
  • 1/4 cup dried cranberries
  • 1/4 cup pumpkin seeds (shelled)

Warm Bacon Dressing

  • 6 slices bacon
  • 2/3 cup olive oil
  • 3 tbsp apple cider vinegar
  • 2 tsp dijon mustard
  • 1 tsp sugar
  • 1/8 tsp salt
  • 1/8 tsp black pepper

Instructions
 

  • Preheat oven to 400 degrees.
  • Cut, peel, seed, and dice the butternut squash.
  • Slice the red onion.
  • Place squash and red onion is a large mixing bowl.
  • Add the olive oil, maple syrup, salt, and black pepper to the squash and onion, tossing to coat completely.
  • Pour out over a large rimmed baking sheet and spread out evenly.
  • Roast in the oven for 40 minutes.
  • Heat a medium saucepan to medium heat.
  • Chop the bacon into small pieces.
  • Add bacon to the pan and cook until crispy, about 10 minutes.
  • In the meantime, add cider vinegar, mustard, maple syrup, sugar, salt, and pepper to a small mixing bowl, whisk to combine.
  • Add vinegar mixture to the bacon. Heat through, stirring occasionally, about 5 minutes.
  • Add mixed greens in a large salad bowl.
  • Place squash over top of the salad.
  • Add cranberries, goat cheese, and pumpkin seeds.
  • Drizzle with bacon dressing and serve immediately.