Butternut Squash and Bacon Salad with Maple-Rosemary Vinaigrette
View original ↗
Cooking Classy · by Jaclyn★ 5.0 (11)

Butternut Squash and Bacon Salad with Maple-Rosemary Vinaigrette

NUTRITION · PER SERVING45M COOK
CAL 22%·PRO 34%
CARBS 27G25% OF CAL
3G FIBER0G ADDED0G INTRINSIC6G OTHER18G TOTAL SUGAR
FAT 30G63% OF CAL
6G SAT24G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A fall salad with roasted butternut squash, crispy bacon, walnuts, and goat cheese dressed with maple-rosemary vinaigrette. Warm, sweet, and savory.

sideamericansaladgluten free
View the full recipe on Cooking Classy →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 6
  • 12 oz. (4 cups) peeled and cubed butternut squash*
  • 1 Tbsp olive oil
  • 2 tsp fresh thyme, (or 1/2 tsp dried)
  • Salt and freshly ground black pepper
  • 6 slices (6 oz) bacon, (cooked and crumbled)
  • 1/2 cup chopped walnuts, (toasted)
  • 1/2 cup thinly sliced red onion ((rinse under water to remove harsh bite))
  • 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)
  • 1/3 cup olive oil
PREP
15M
SODIUM
1192MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.