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!
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
substitute feta or goat cheese for bleu if desired