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Butternut Squash Salad with Bacon Dressing

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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.