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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