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
Equipment
- sheet pan
- parchment paper
Ingredients
- baby spinach leaves
- bacon strips
- butternut squash cubes
- pecans
- dried cranberries
- bleu cheese crumbles optional
- salt and pepper
- light vinaigrette
Instructions
- 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
Notes
Serve salad with this easy Mustard Maple dressing or your favorite vinaigrette
Mustard Maple Salad Dressing
Ingredients
- 1 Tbsp Dijon mustard
- 1 Tbsp real maple syrup
- 1 tsp apple cider vinegar
- 1/4 cup olive oil
- salt & pepper to taste
Instructions
- 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 Ground & Follow 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
Comments
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Jenna, this salad looks so delicious. I agree this would go great with quiche. Thanks for sharing the recipe. Enjoy your day!
Thank you Shannon! Ho Ho Ho, 2 days to go!
What a lovely winter salad! I would call this a whole meal!
Me too, thanks Dorothy!
One of my favourite salads! Love the combo of flavour and texture.
Thanks Angie, my favorite kind of dinner!
Winter salads are the best – this looks mouthwatering!
Thank you Mary, I love winter salads too!
That looks wonderful and so healthy!
So good!
The ingredients are perfect for a festive salad. Stay warm, Jenna!
Thank you Pam and you too!
Sounds so yummy Jenna, especially with your Mustard-Maple Vinaigrette! Merry Christmas! ♥
Thank you Mary!
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
Thanks so much Miz Helen!
The roasted butternut squash in this salad is so sweet and savory at one and the same time! Simple and delicious!
Thank you Elizabeth, it’s a wonderful combo!