This hearty Autumn Butternut Squash Salad features roasted butternut squash, tender baby greens, toasty pecans, and sweet dried cranberries. It’s topped with tangy feta cheese and crumbled bacon and tossed with flavorful homemade maple vinaigrette.
For the Salad
- 1 medium butternut squash, peeled, seeded and chopped into bite-size pieces
- 2 tablespoons olive oil
- 1/2 teaspoon ground cinnamon
- 1 teaspoon dried thyme
- 8 cups mixed greens (leaf lettuce, baby spinach, and/or baby kale)
- 8 ounces of bacon, cooked and crumbled
- 1 cup dried cranberries
- 1 cup crumbled feta cheese
- 1 cup pecans, toasted and chopped [See notes below]
- Salt and pepper
For the Vinaigrette
- 1 small shallot, minced
- 1/4 cup red wine vinegar
- 2 tablespoons maple syrup
- 2 tablespoons Dijon mustard
- 1/4 cup plus 2 tablespoons olive or canola oil
- Salt and pepper
- Preheat the oven to 400 degrees Fahrenheit. Add the chopped squash, oil, cinnamon, and thyme to a mixing bowl. Season with a big pinch each of salt and pepper. Give it a toss to combine.
- Spread the squash onto a baking sheet and roast for 35-40 minutes, until the squash is tender and a little bit caramelized. Give the squash a flip halfway through the cooking time, to give it a chance to brown on all sides. Allow to cool.
- Lay the greens out on a big platter, and top with the roasted squash. Sprinkle the crumbled bacon, cranberries, feta cheese, and pecans over the top. Gently toss everything together.
- In a mason jar or measuring cup, whisk together all of the vinaigrette ingredients. Season to taste with salt and pepper.
- Dress the salad with the vinaigrette, or serve at the table alongside the salad.
It’s quick and easy to toast your own pecans. Here is a link with a great set of instructions.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Serving Size: Serves 6-8