Ingredients
12ozbutternut squash,(4 cups), peeled and cubed
1tbspolive oil
2tspfresh thyme,(or ½ dried thyme)
salt and freshly ground black pepper
6ozbacon,(6 slices), cooked and crumbled
½cupwalnuts,toasted, chopped
½cupred onion,rinsed under water to remove harsh bite, thinly sliced
3ozfeta,or goat cheese, crumbled
5ozbaby kale and spinach blend,or arugula and spinach blend
⅓cupcranberries,dried
3tbspreal maple syrup
2½tbspapple cider vinegar
2tspdijon mustard
1clovegarlic,minced
2½tspfresh rosemary,minced, or ¾ tsp dried, crushed
salt and freshly ground black pepper
⅓cupolive oil
Preparation
In a small saucepan whisk together maple syrup, apple cider vinegar, mustard, garlic and rosemary.
Bring to a boil over medium heat, then allow to boil for about 2 to 3 minutes, stirring frequently. Remove from heat and stir in olive oil and season with salt and pepper.
Preheat oven to 400 degrees F. Spray a rimmed baking sheet lightly with non-stick cooking spray. Place squash in a mound on baking sheet.
Drizzle with olive oil, sprinkle with thyme and season lightly with salt and pepper then toss to evenly coat.
Spread into an even layer and roast in preheated oven for 15 to 20 minutes, tossing once after 10 minutes, until tender.
To a salad bowl add lettuce blend, squash, bacon, walnuts, red onion, feta and cranberries. Gently toss salad.
Whisk dressing then drizzle over salad and lightly toss. Serve immediately after adding vinaigrette.
