This fall favorite roasted butternut squash salad is dressed in sweet and tangy balsamic vinaigrette. It’s packed with cozy autumn flavors with tender roasted butternut squash, fresh salad greens, crunchy onion, pecans, dried cranberries, Parmesan cheese, and crispy bacon. A simple and elegant salad that perfect side of the holiday dinner table.
1poundbutternut squashpeeled and diced into ¾-inch cubes
1tablespoonolive oil
2cupsrocket or arugula
2cupslettuceI used Romaine lettuce, kale, baby spinach, or other varieties of lettuce works too
¼cupdried cranberries
¼red onionthinly sliced
¼cuppecanschopped
â…“cupParmesan cheesegrated
¼cupbaconcrumbled
Salt to taste
Pepper to taste
Salad dressing-
¼cupolive oil
2tablespoonsbalsamic vinegar
2teaspoonslemon juicefreshly squeezed
1tablespoonhoney
2teaspoonDijon mustard
Salt to taste
Pepper to taste
Instructions
Roast butternut squash –
Here’s a useful guide on how to cut butternut squash into cubes.
Line a baking tray with parchment paper. Transfer cut squash cubes to the tray. Drizzle with olive oil, and add salt and pepper to taste.
Roast squash in a preheated oven at 400F for 20-25 minutes or until squash is fork tender.
Make vinaigrette –
Combine olive oil, balsamic vinegar, freshly squeezed lemon juice, Dijon mustard, salt, and pepper to taste. This is one of my favorite dressings for butternut squash salad, feel free to choose your favorite dressing in case you want to change things up. Italian salad dressing works too.
Combine salad ingredients –
To a salad bowl add roasted butternut squash, rocket leaves, romaine lettuce leaves, sliced onion, dried cranberries, chopped pecans, and grated Parmesan cheese.
Pour the salad dressing on top.
Toss the salad well.
Add the final topping of crispy bacon on top and serve immediately.
Video
Notes
Nutritional Info – Please keep in mind that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.