Butternut Squash and Bacon Salad

This was AMAZING!!!!  I had been waiting for an opportunity to make this yummy salad and the perfect one finally presented itself - our first big family dinner of the pre-reunion.  :)  This recipe would be perfect for the main dish of a ladies luncheon.  (Note - we tripled the recipe for our group.)

Butternut Squash and Bacon Salad with Maple-Rosemary Vinaigrette

12 oz. peeled and cubed butternut squash - 1-2 cups  (see tip below)

1 Tbsp. olive oil

½ tsp. dried thyme  (I used Pampered Chef Rosemary Herb seasoning)

salt and freshly ground black pepper

6 sliced bacon, cooked and crumbled

½ cup chopped walnuts, toasted  (we used pecans)

½ cup thinly sliced red onion  (can use vidalia or other)

3 oz. feta cheese, crumbled

5 oz. baby kale and spinach blend, or arugula and spinach blend  (we used romaine, spinach, and mixed greens)

⅓ cup dried cranberries

Vinaigrette

3 Tbsp. real maple syrup

2 ½ Tbsp. apple cider vinegar

2 tsp. dijon mustard

1 clove garlic, minced

2 ½ tsp. fresh rosemary - crushed,  or ¾ tsp. dried  (I used Pampered Chef Rosemary Herb seasoning)

salt and freshly ground black pepper

⅓ cup olive oil

To make the vinaigrette dressing...

In a small saucepan whisk together maple syrup, apple cider vinegar, mustard, garlic, and rosemary seasoning.  Bring to a boil over medium heat, then allow to boil, stirring frequently, for 2 ½ minutes.  Remove from heat and stir in olive oil.  Season with salt and pepper.  

To toast the walnuts or pecans...

I melted a Tbsp of butter then tossed the nuts in the butter.  Added a tiny bit of salt then popped them in the air fryer for just a minute.  (it is a fine line between perfectly toasted and overdone or burnt so keep an eye on things) 

To make the salad...

Spray a rimmed baking sheet lightly with non-stick cooking spray.  In a large bowl, place the cubed squash pieces together with the olive oil.  Sprinkle with the seasonings (thyme, salt, pepper) and toss all evenly to coat.  Lay coated squash cubes in an even layer on the prepared baking sheet.  Roast in preheated oven (425 degrees) for 15-20 minutes, tossing once after 10 minutes, until tender.  (If you cook the whole butternut squash by using the method/tip below, you don't have to roast the squash in this step quite this way.  I do combine the squash, oil and seasonings and toss in an oven, or an air fryer, for a short time just to get that roasted taste and texture.) 

In a large salad bowl, add lettuce/blends, squash, bacon, walnuts/pecans, onion, feta, and cranberries. Gently toss salad.  Whisk dressing and then drizzle over salad and lightly toss.  Serve immediately.  

TIP - 

Cook whole butternut squash in the Instant Pot then allow to cool.  Peel and cube for use in recipes.  Here is a link to more info..

https://lifeatwilliscreekranch.blogspot.com/2018/09/butternut-squash-ip.html

another photo... another time