A hearty fall salad with roasted butternut squash, kale, spinach, bacon, cranberries, pecans, red onion, Parmesan cheese, and balsamic vinaigrette.
Author:Elena Vasquez
Prep Time:20 minutes
Cook Time:25 minutes
Total Time:45 minutes
Yield:6 servings 1x
Category:Salad
Method:Roasting
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
1 1/2 pounds butternut squash, peeled and cut into 3/4-inch cubes (about 4 cups)
1 tablespoon olive oil, plus 3/4 cup for vinaigrette
Salt and freshly ground black pepper, to taste
3–4 cups fresh kale, chopped with ribs removed
3–4 cups fresh spinach leaves, chopped
6 slices bacon, cooked and crumbled
1/2 cup dried cranberries
1/2 cup chopped pecans
1/4 red onion, thinly sliced
1/3 cup freshly grated Parmesan cheese
1/4 cup balsamic vinegar
1 tablespoon Dijon mustard
2 tablespoons sugar or honey
1 tablespoon lemon juice
Salt and freshly ground black pepper, to taste
Instructions
Prepare the butternut squash: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread the squash in a single layer on the prepared baking sheet.
Roast for 20-25 minutes, flipping the squash once halfway through, until it is tender and lightly caramelized. Allow the roasted squash to cool.
While the squash roasts, prepare the balsamic vinaigrette: In a small bowl, whisk together 3/4 cup olive oil, balsamic vinegar, Dijon mustard, sugar (or honey), lemon juice, salt, and pepper until well combined and emulsified. Refrigerate until ready to use.
Cook the bacon until crispy, then crumble and set aside.
Assemble the salad: In a large serving bowl, combine the chopped kale, chopped spinach, cooled roasted butternut squash, crumbled bacon, dried cranberries, chopped pecans, and thinly sliced red onion.
Drizzle the salad with the chilled balsamic vinaigrette and toss gently to ensure all ingredients are well coated.
Sprinkle with freshly grated Parmesan cheese before serving.