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Fall Salad With Butternut Squash & Warm Bacon Dressing .

Fall Salad With Butternut Squash & Warm Bacon Dressing

Katie AdamsKatie Adams
This healthy, hearty salad is filled with loads of salty, sweet, and tangy toppings all coated in a flavorful warm bacon dressing.
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Prep Time 40 minutes
Salad Assembly 2 minutes
Total Time 42 minutes
Course Main Course, Salad, Side Dish
Cuisine American
Servings 12
Calories 99 kcal

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.

Notes

*In the salad photographed above, I used a mixed berry blend of dried cherries, blueberries and cranberries. 

Nutrition

Calories: 99kcalCarbohydrates: 10gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.001gCholesterol: 2mgSodium: 120mgPotassium: 192mgFiber: 1gSugar: 5gVitamin A: 3638IUVitamin C: 11mgCalcium: 34mgIron: 1mg
Keyword butternut squash, fall recipes, fall salads, goat cheese, pecans, warm bacon dressing
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