This butternut squash salad with maple vinaigrette is one of my absolute favorite salads. This salad is composed with crisp spinach leaves, roasted sweet squash, salty bacon, and nutty pecans- it is fall in one bite. Even better, it is tossed in maple vinaigrette that is accented with mustard and sherry vinegar. This is the must-make dish of the season
Method to prepare the salad: Washed mix greens and spinach leaves and set aside. Remove skin and seeds of Butternut squash and into cubes/dice (about 3/4-inch). Slices of bacon, sliced crosswise into thin strips and fried until just crisp, drained. Spray some oil on the pan and roast pecans. Place diced butternut squash on rimmed baking sheet, toss with a tablespoon olive oil to coat, then sprinkle lightly with kosher salt and freshly ground pepper. Roast in hot oven turning pieces once or twice until just tender but not mushy. Remove from oven and allow to cool
Want more from Foodista? Sign up below!