After a long hiatus… we're back, baby!
I give you my updated Butternut Squash Salad. My mom said it tastes like Thanksgiving in a bowl, so it's you know it's good!
This salad has roasted butternut squash, pomegranate seeds, sliced apples, candied pecans, pepitas, and last but not least, BACON! Dress this salad with a bright apple cider vinaigrette and dig in. This salad serves two or one if you're really hungry.
Serve it as a side with chicken or steak, top it off with a boiled egg or enjoy it as is. Leave out the bacon for a meatless version.
Enjoy friends! xx
Ingredients
2 cups butternut squash, cubed about 1-inch cubes
¼ cup raw pecans
3 tablespoons pepitas
3 tablespoons maple syrup
2-3 strips bacon, diced
5 cups mixed greens, I used arugula and spring mix
1 apple, thinly sliced
1 cup pomegranate arils
Apple Cider Vinaigrette
1/3 cup extra virgin olive oil
1/4 cup apple cider vinegar
1 tablespoon maple syrup
2 teaspoons Dijon mustard
kosher salt and black pepper
Recipe
Preheat the oven to 400° F. Place the squash on a sheet pan, drizzle with olive oil, salt, and pepper, and toss well. Arrange the squash in one layer and roast until the squash is tender and begins to brown, about 25 to 30 minutes. Once roasted, remove from the oven, set aside to cool, and lower the heat to 350° F.
On the prepared baking sheet, toss together the pecans, pumpkin seeds, maple syrup, salt, and cinnamon. Arrange in a single layer, watch closely, and bake the nuts until toasted and fragrant for about 10 minutes. Once they are done, remove them from the oven and let them cool.
Meanwhile, heat a large skillet over medium-high heat for the bacon, cook it until crisp, and until the fat has rendered. Remove the bacon from the skillet and drain on a pepper towel-lined plate, set aside.
To make the vinaigrette. Combine all ingredients in a jar with a lid and shake. Taste and adjust as needed.
Combine the greens, sliced apples, pomegranate arils, and butternut squash on a large bowl or platter. Pour the vinaigrette over the salad and gently toss. Top it with the bacon and candied pecans and pepitas.