Take-out Tuesday, Roasted Butternut & Bacon Salad

The other day I stumbled across an article from Buzz Feed, it’s a quiz called Eat Your Way Around the World and We’ll Guess Your Age

It only takes a minute to take…they guessed my age was 24!  Sounds good to me!  I highly recommend taking this quiz!!

Okay let’s talk salad…

While waiting for the temperature to drop a wee bit,

so I can get some comfort food simmering in the kitchen,

this butternut squash salad will help satisfy fall cravings

Sweet and maple drizzled roasted butternut squash is roasted with bacon to top salad greens for a no sweat, delicious meal

I bought already peeled and cubed butternut squash

Look for it in the produce section of your grocery,

so worth paying a little extra to have the difficult prep work done for you

Place squash on a parchment paper lined baking sheet and toss with olive oil, pure maple syrup, salt & pepper

Spread out into an even layer and roast at 400 degrees for 30 minutes

Put salad greens into a bowl, add bacon pieces, gorgonzola crumbles, pecans, and cranberries

Top with warm roasted squash and a drizzle of dressing


Roasted Butternut & Bacon Salad

Course Main Course, Salad
Cuisine American
Servings 2


  • 3 cups cubed butternut squash
  • Real maple syrup
  • Olive oil
  • Salt & pepper
  • 4 slices Bacon cut into small pieces {I used maple bacon}
  • Crisp romaine or salad greens fresh spinach or kale
  • Pecans {I used Honey Roasted}
  • Bleu cheese crumbles optional
  • Dried cranberries {I used reduced sugar Craisins}


  • Line a baking sheet with parchment paper. Place squash cubes in a pile on the paper. Top squash with a drizzle of oil, maple syrup, salt and pepper. Stir to coat and spread into an even layer
  • Place pan in 400 degree oven and roast squash for 30 minutes
  • Place salad greens in 1 large bowl or individual bowls. Top with warm squash, bacon pieces, crainberries, pecans and optional blue cheese crumbles. Drizzle with a little Mustard Maple Dressing*.
Keyword bacon, butternut squash, Fall, main dish salad, roasted butternut squash

Mustard Maple Dressing

Prep Time 5 minutes
Course condiment, Salad
Cuisine American


  • 1/4 cup olive oil
  • 1 teaspoon apple cider vinegar
  • 1 Tablespoon pure maple syrup
  • 1 Tablespoon Dijon mustard
  • salt & pepper


  • Combine ingredients in a small jar, shake well to combine. Store in refrigerator, but let it come to room temperature before serving


double or triple recipe as needed.  Keeps in refrigerator for 1 month.  Bring to room temperature and shake or stir well before serving.
Keyword homemade salad dressing, maple syrup, mustard, mustard maple vinaigrette

This really is a “must try!”

You can also serve the roasted squash as a side dish, I could have eaten the whole pan!

here’s another recipe for maple roasted butternut squash

Maple Roasted Butternut Squash & Brussels Sprouts


I will be joining these fabulous parties and blogs:

Meal Plan Monday  Love Your Creativity    What’s for Dinner?

Between Naps on the Porch,  Make it Pretty Monday    Celebrate and Decorate,

All About Home Common Ground & Follow the Yellow Brick Home

Tasty Tuesday   Oh My Heartsie Girl  Full Plate Thursday

Thursday Favorite Things  Creatively Crafty   Home Matters 

Weekend Potluck   Sweet Inspirations   Happiness is Homemade

40 Responses to “Take-out Tuesday, Roasted Butternut & Bacon Salad”
  1. Mary says:

    Jenna, We love roasted butternut and I always buy it already cubed! We’d love it paired with maple and bacon, yum! ♥

  2. Jenna, I love roasted butternut squash, but the hubby doesn’t. Can you believe he doesn’t eat anything pumpkin either? Your salad looks wonderful and I can prepare that just for me. Buying it already cubed is the best, trying to peel and cube butternut squash is no fun. Happy Tuesday!

  3. Jodi says:


  4. This looks delicious and super easy. Isn’t cubed squash the best invention ever? Such a pain cutting up a butternut. I don’t know if it’s better or not if you do, but I really don’t care! Save a finger – buy cubed squash!

  5. Nancy says:

    I enjoy Roasted Butternut Squash and here in a Salad sounds amazing! Paired with Maple and Bacon ?..oh my delish!

    I spy a Pumpkin wine glass!! I know you painted… you are giving me inspiration… once again!

  6. chef mimi says:

    Okay, it said i was 18. what the hell?!!! this is a fabulous salad. Such good flavors and textures. And it’s kind of fallish!!!

  7. Roasted butternut squash is a heavenly ingredient!

  8. Cyndi Raines says:

    I love butternut squash and all the ingredients you mentioned, so yes, a must try. I will look in the produce section for already cut up butternut squash, never noticed before, but like that idea very much! Thanks Jenna.

  9. Wow! I love the idea of putting all of these ingredients together in a salad! It sounds amazing!

  10. It looks positively delish, Jenna! Enjoy your week.

  11. Pattie says:

    You had me at bacon. Looks super delicious, and so pretty!

  12. Yep, I’m ready for some butternut squash too! Sounds good:@)

  13. pattyanneart says:

    Yum!! 😋 I need to find the precut squash.

  14. Shelia says:

    My daughter loves butternut squash and brussel sprouts–will direct her to your great recipe!

  15. Jill Kuhn says:

    This looks so good! 🧡 The salad dressing sounds good too! 👩‍🍳 Thanks Jenna for the recipe.

  16. thefrenchhutch says:

    Jenna, this salad looks and sounds delicious! Like you, wanting some soup simmering in the kitchen but not with this weather. I think we’ll be in the 80’s next week!!!!

  17. trkingmomoe says:

    Yum, Thanks for sharing this recipe. I am going to try this.

  18. Miz Helen says:

    Congratulations, your post is featured on Full Plate Thursday,450! Thanks so much for sharinig your talent with us and have a wonderful week.
    Miz Helen

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