Go Back

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.