I made this salad yesterday and it will definitely be repeated! My butternut squash was rotten when I cut it so I used delicata squash in its place, and a green leaf mixture instead of plain spinach, otherwise followed recipe as written…salad was a little wilted today but was still delicious!
Roasted Butternut Squash Salad
Ingredients
1 1/2 pounds butternut squashes , peeled and chopped into 3/4-inch cubes (about 4 cups)
1 Tablespoon olive oil
Salt and freshly ground black pepper
3-4 heaping cups fresh kale , chops and ribs removed
3-4 heaping cups fresh spinach leaves , chopped
6 slices bacon , cooked and crumbled
1/2 cup dried cranberries or craisins
1/2 cup pecans , chopped (*or use candied pecans)
1/4 red onion , thinly sliced
1/3 cup freshly grated parmesan cheese
For the balsamic vinaigrette:
3/4 cup olive oil
1/4 cup balsamic vinegar
1 Tablespoon dijon mustard
2 Tablespoons honey
1 Tablespoon lemon juice
salt and freshly ground black pepper , to taste
Instructions
For the vinaigrette, whisk all ingredients together and refrigerate until ready to use.
Preheat oven to 400 degrees F. Line baking sheet with parchment paper.
Spread butternut squash pieces into a single layer on the baking sheet. Drizzle with olive oil and season with salt and pepper.
Toss gently to coat and then roast for 20-25 minutes, tossing once during cooking, until squash is tender.
Allow to cool while you prepare the rest of the salad.
Add kale and spinach to a large salad bowl.
Top with remaining salad ingredients Drizzle with vinaigrette and toss gently.
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