Roasted Butternut Squash Salad with Warm Bacon Dressing

Saying hello to fall does not mean saying goodbye to the fresh, filling salads of summer. I created this salad to incorporate some of my favorite fall flavors: squash, maple, apple cider, crunchy pumpkin seeds and of course, bacon. This salad is perfect for a crisp fall night, served as a main course or as a hearty side dish.

Roasted Butternut Squash Salad with Warm Bacon Dressing

Roasted Butternut Squash Salad
Mixed Greens
1 whole butternut squash
1 large red onion, cut into chunks
2 TBSP olive oil
1 TBSP maple syrup
salt and pepper to taste
2 oz goat cheese
1/4 cup dried cranberries
1/4 cup pepitas

Preheat oven to 400 degrees. Cut, peel and dice butternut squash. The best way to do this is cut off the top and bottom. Scoop out extra seeds at bottom. Using a vegetable peeler, peel off the thick skin, making sure any green is peeled off. Cut into slices and dice into cubes.

Place squash and red onion on rimmed baking sheet. Drizzle olive oil and maple syrup over squash and onion, coating completely. Sprinkle generously with salt and pepper. Roast in oven for 25-30 minutes.

Plate mixed greens (I used a mixture of spinach, red Romaine and green Romaine). Place squash over top of salad. Add cranberries and goat cheese. Drizzle with bacon dressing and serve immediately.

Warm Bacon Dressing
5-6 slices of bacon, chopped
2/3 C apple cider vinegar
2 TBSP Dijon mustard
1 TBSP maple syrup
1 tsp sugar
salt and pepper to taste

Heat a medium sauce pan. Add bacon. Cook until crispy, about 8-10 minutes.

In the meantime, add cider vinegar, mustard, maple syrup, sugar, salt and pepper to a small mixing bowl. Whisk until emulsified.

Drain bacon grease. Add bacon back to pot. Add vinegar mixture. Heat through, stirring occasionally, about 5 minutes. Drizzle over salad, adding bacon bits across the salad.


Bloggers from across the country are dishing up mixed greens this fall. Check out these awesome recipes as a part of Food Network’s Fall Fest!

Jeanette’s Healthy LivingQuinoa and Black Lentil Salad With Mixed Salad Greens
Cooking With Books“Chopped” Salads
Dishin & DishesBeet Salad With Garlic Vinaigrette
Thursday Night DinnerMixed Lettuce, Caramelized Onion and Goat Cheese Pita Pizza
And Love It TooRainbow Salad
Made By MichelleBacon, Lettuce and Tomato Sandwiches
Feed Me PhoebeHearts of Romaine With Beets, Pistachios and Roasted Garlic Vinaigrette
HGTV GardensGarden-to-Table: Mixed Lettuce
Virtually HomemadeMixed Fall Greens With Dijon Chive Vinaigrette
DevourLettuce (Hold the Salad)
Daily*DishinAlmond Chutney Chicken Lettuce Wraps
Delicious LeanChiffonade of Mixed Greens
FN DishTop 12 Lettuce Wraps



Filed under Cook, Main Dish, Sides

9 responses to “Roasted Butternut Squash Salad with Warm Bacon Dressing

  1. What a great fall recipe. I can’t get enough butternut squash this time of year.

  2. Pingback: Red Curry Glazed Butternut Squash « Putney Farm

  3. Oh this looks fantastic! I hate cold salads once the weather turns cooler. This would definitely help my veggie intake.

  4. Pingback: Recipe for Quinoa and Black Lentil Salad with Mixed Salad Greens - Food Network Fall Fest - Jeanette's Healthy Living

  5. Pingback: Bacon, Lettuce and Tomato Sandwiches

  6. Pingback: Rainbow Salad

  7. Pingback: Good versus Evil: The "Chopped" Salads » Cooking with Books

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