Recipe Box, Roasted Butternut Squash Spinach Salad

This salad is festive enough for special occasions

but also easy to make, it’s great for a weeknight supper

Fresh baby spinach, bacon, pecans, bleu cheese, cranberries

and roasted butternut squash

tossed in a simple homemade vinaigrette, yes please!

Enjoy it as a main dish or a side with quiche, soup or chicken

I love that you can buy butternut squash in cubes now,

so much easier than cutting it yourself!

I cooked the bacon in the oven

on a piece of parchment paper on a baking sheet

When the bacon is done, drain it on paper towels

and then you can tossed the squash in the rendered bacon fat

Transfer coated squash cubes to a clean baking sheet

and season with salt and pepper

Roast at 400 degrees for 25-30 minutes

While the squash is roasting, put the spinach, bacon pieces,

crumbled bleu cheese,* pecans and cranberries

in a large salad bowl

*if you don’t like bleu cheese, just leave it out

or substitute with goat cheese or feta

Toss with a light vinaigrette dressing,

{ the recipe for my favorite is below}

You don’t need very much

because all the ingredients are so flavorful on their own

When squash is done, mix it into the salad and serve

Roasted Butternut Squash Spinach Salad

This salad is so pretty it can be served on special occasions, but it's so easy to make, you can enjoy it any night of the week. It's full of a variety of savory and sweet flavors, healthy spinach, roasted butternut squash, crispy bacon, pecans, cranberries, and bleu cheese. It's a party in your mouth!
Prep Time 10 minutes
Roasting time 45 minutes
Course Main Course, Salad, Side Dish
Cuisine American


  • sheet pan
  • parchment paper


  • baby spinach leaves
  • bacon strips
  • butternut squash cubes
  • pecans
  • dried cranberries
  • bleu cheese crumbles optional
  • salt and pepper
  • light vinaigrette


  • Line sheet pan with parchment and lay bacon strips on it
  • Roast at 400 degrees for 15-25 minutes, until bacon is crispy. Cooking will depend on type of bacon used, check often during the last few minutes
  • Drain bacon on paper towels
  • Place squash in the rendered bacon fat on the baking sheet and toss to coat
  • Transfer squash to a clean baking sheet, {with or without parchment]}, season with salt and pepper and return to 400 degree oven and roast for 20-25 minutes
  • While squash is roasting, put spinach into a salad bowl. Break bacon into 1 inch pieces and add to spinach along with pecans, cranberries, and bleu cheese crumbles
  • Toss with a little vinaigrette
  • Top with roasted squash, toss and serve


substitute feta or goat cheese for bleu if desired
Keyword butternut squash, Butternut Squash and Spinach Salad, roasted butternut squash, spinach salad

Serve salad with this easy Mustard Maple dressing or your favorite vinaigrette

Mustard Maple Salad Dressing

A wonderful dressing for just about any salad!
Prep Time 5 minutes
Course Salad
Cuisine American


  • 1 Tbsp Dijon mustard
  • 1 Tbsp real maple syrup
  • 1 tsp apple cider vinegar
  • 1/4 cup olive oil
  • salt & pepper to taste


  • Combine ingredients in a small jar
  • Shake well to mix
  • Refrigerate for several hours to blend flavors
  • Store in refrigerator for up to 1 month
  • Double or triple recipe as needed

Merry Merry!

I will be joining these fabulous parties and blogs:

 Sundays on Silverado/  Love Your Creativity 

What’s for Dinner/ Between Naps on the Porch 

All About Home/ Common GroundFollow the Yellow Brick Home

Oh My Heartsie Girl / Turn About Tuesday / Our Tiny Nest

Karin’s Cottage Linky Party / Creative Crafts / Crafty Creators

Whimsey Home Wednesday Full Plate Thursday

Creatively Crafty/ Thursday Favorite Things   

Happiness is Homemade/ Home Matters

19 Responses to “Recipe Box, Roasted Butternut Squash Spinach Salad”
  1. Shannon@Belle Bleu Interiors says:

    Jenna, this salad looks so delicious. I agree this would go great with quiche. Thanks for sharing the recipe. Enjoy your day!

  2. What a lovely winter salad! I would call this a whole meal!

  3. One of my favourite salads! Love the combo of flavour and texture.

  4. Winter salads are the best – this looks mouthwatering!

  5. lghiggins says:

    That looks wonderful and so healthy!

  6. The ingredients are perfect for a festive salad. Stay warm, Jenna!

  7. Mary says:

    Sounds so yummy Jenna, especially with your Mustard-Maple Vinaigrette! Merry Christmas! ♥

  8. Miz Helen says:

    We are featuring your awesome recipe at Full Plate Thursday, 622. Thanks so much for sharing your talent with us and come back to see us real soon!
    Miz Helen

  9. Elizabeth Mulgrew says:

    The roasted butternut squash in this salad is so sweet and savory at one and the same time! Simple and delicious!

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