Roasted Butternut & Bacon Salad
Ingredients
- 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}
Instructions
- 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*.