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Butternut Squash and Bacon Salad with Maple-Rosemary Vinaigrette

Jaclyn, Cooking Classy
  • 45 minutes
  • Serves 4

INGREDIENTS

2 1/2 Tbsps

apple cider vinegar

5 ozs

arugula

12 ozs

butternut squash

6 ozs

cooked bacon

2 tsps

dijon mustard

1/3 cup

dried cranberries

1 tsp

dried rosemary

1/2 tsp

dried thyme

1 clove

garlic

3 ozs

goat cheese

3 Tbsps

maple syrup

1/3 cup

olive oil

1 Tbsp

olive oil

1/2 cup

red onion

4 servings

salt and pepper

1/2 cup

walnuts