Butternut Squash Salad

Course: Salad, Side dish/Salads

Cuisine: American

Keyword: butternut squash salad, fall salad

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Calories: 435kcal

Author: Malinda Linnebur

This butternut squash salad is the perfect combination of fall flavors! Perfect to serve alongside any meal!

Preheat oven to 400°F. Peel squash and chop it into 1/2-inch pieces. Place on a large sheet pan and toss with 2 tablespoons oil, salt, and pepper. Arrange the squash in an even, spaced-out layer on the tray. Bake for 15 minutes, then remove from oven and stir. Return to oven and bake an additional 10–15 minutes or until tender. Set aside and allow to cool before adding to salad.
2 cups (285g) cubed butternut squash
While the squash is roasting, combine the ¼ cup of oil, mustard, apple cider vinegar, and maple syrup in a small mason jar. Shake well to combine; set aside. Fry bacon until crisp. Allow to drain on paper towels.
¼ cup (60ml) olive oil, + 2 tablespoons, 2 tablespoons Dijon mustard, 2 tablespoons apple cider vinegar, 2 tablespoons pure maple syrup, 4 strips bacon
In a large bowl, combine the greens, squash, crumbled bacon, apple, green onion, pecans, cheese, and cranberries. Drizzle with dressing and toss to coat. Serve immediately.
5 ounces (142g) mixed greens, 1 small apple, diced, 1 large green onion, thinly sliced, ½ cup (55g) toasted pecans, chopped, ⅓ cup (45g) feta cheese, ⅓ cup (45g) dried cranberries

NUTRITION: Since different brands of ingredients have different nutritional information, the information shown is just an estimate. This website is not intended as nutritional advice, or a diet or health plan. Readers of this website are ultimately responsible for all decisions pertaining to their health.