Gluten Free, Soy Free, Paleo Option, Whole30 Option
This healthy salad is filled with nutty squash, buttery pecans, salty bacon & pepitas, sweet dried berries, and tangy goat cheese. Coated in a tangy and salty warm bacon dressing, this fall salad is the perfect addition to any holiday table.
Why I Love This Recipe
Filled with warm autumn flavors, Fall Salad With Butternut Squash makes a hearty side dish or a light lunch. It's packed with sweet, salty, tangy and nutty flavors that will have you coming back for seconds. Soft butternut squash, creamy goat cheese, chewy bacon and dried fruit combine with crunchy pepitas and crispy spring greens in this healthy, hearty recipe.
Additionally, it's drizzled with a funky, tangy bacon vinaigrette that's made with apple cider vinegar and Dijon mustard. Warm bacon dressing has salty, meaty flavor from rendered bacon fat while maple syrup gives it a hint of sweetness. Drizzled over this topping loaded salad for a delicious side dish or light meal!
Dairy from goat's milk vs dairy from cow's milk
Both my husband and oldest son have issues with cow's milk dairy, but not goat cheese. Michigan State University has a great article with information comparing cow's milk and goat's milk. However, goat cheese is considered dairy. If this is a problem for you, omit this ingredient. It will still be delicious.
Paleo/Whole30 version
You can also keep this Fall Salad With Butternut Squash paleo friendly by omitting the goat cheese.
For a Whole30 compliant version, omit goat cheese and maple syrup.
Dried fruit can be consumed on a paleo and Whole30 diet. Just make sure there is no added sugar or sulfites. These dried cranberries, blueberries, and cherries are paleo and Whole 30 compliant.
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📖 Recipe
Fall Salad With Butternut Squash & Warm Bacon Dressing
Equipment
- 2 large rimmed baking sheets
- tin foil
- 1 kitchen tongs
- 1 Spatula
- 1 fork
- 1 small bowl
- 1 small airtight container
- 1 large plate or airtight storage container
- plastic wrap
Ingredients
- 1 pkg bacon
- ½ large butternut squash peeled and ½" cubed
- 1 tablespoon neutral oil
- 2 pinches salt
- dash black pepper
- 8 oz spring mix
- ⅓ cup dried cranberries, cherries, or blueberries or a mixture of all*
- ⅓ cup chopped pecans
- ¼ cup roasted, salted pepitas
- 2 oz honey goat cheese (or plain) crumbled
Warm Bacon Dressing
- 3tbsp-¼cup rendered bacon fat
- ¼ cup + 1 tbsp apple cider vinegar
- 2 tablespoon Dijon mustard
- 2 tablespoon maple syrup
- 2 dashes red pepper flakes
Instructions
- Preheat oven to 425℉. Line a large rimmed baking sheet with tin foil for easy clean up.
- Add bacon in a single layer. Bake 14 minutes and flip. Bake an additional 2-3 minutes until crispy. Remove bacon to a paper towel lined plate. Chop into bite sized pieces.
- Drain rendered bacon fat into a small bowl or measuring pitcher. It should be about 3 tablespoon -¼ cup. Add apple cider vinegar, Dijon mustard, maple syrup and red pepper flakes. Use a fork to mix until fully combined.
- Preheat oven to 375℉. Line a large rimmed baking sheet with tin foil for easy clean up.
- Add butternut squash in a single layer. Drizzle with oil. Stir with a spatula to get evenly coated and sprinkle with 2 pinches salt and a dash of black pepper. Bake 15 minutes and flip. Bake an additional 10-15 minutes until fork tender.
- Assemble the salad. On a large serving platter or in a large storage container add: spring mix, dried berries, pecans, pepitas, bacon, butternut squash, and crumbled goat cheese. If dressing solidifies reheat in microwave for 30 seconds.
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