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Butternut Squash and Bacon Salad with Maple-Rosemary Vinaigrette

Jaclyn, Cooking Classy
  • minutes
  • Serves 4

INGREDIENTS

12 oz

. peeled and cubed butternut squash ((I just bought pre-cut. Cubes should be about 3/4-inch. About 4 cups))

1 tbsp

olive oil

1/2 tsp

dried thyme

Salt and freshly ground black pepper

6

slices bacon (, cooked and crumbled (6 oz))

1/2 cup

chopped walnuts (, toasted)

1/2 cup

thinly sliced red onion ((rinse under water to remove harsh bite. About 1/3 of a medium))

3 oz

feta or goat cheese (, crumbled)

5 oz

baby kale and spinach blend or arugula and spinach blend

1/3 cup

dried cranberries

3 tbsp

real maple syrup

2 1/2 tbsp

apple cider vinegar

2 tsp

dijon mustard

1 clove

garlic (, minced)

2 1/2 tsp

minced fresh rosemary or 3/4 tsp dried (, crushed)

Salt and freshly ground black pepper

1/3 cup

olive oil