CRISPY BUTTERNUT SQUASH SPINACH SALAD WITH BACON – November 22 – Spinach and Squash Month

Author: Al
Prep Time: 30
Cook Time: 40
Total Time: 1 hour 10 minutes
Category: Salad
Method: Oven

A savory and very tasty salad. Growing up we grew butternut squash and have had it many different ways. This is now one of my favorites.

If you added some diced chicken it would be the main course.

SALAD:

1 small, or ½ large butternut squash, peeled and cubed into ¾ inch pieces (around 3-4 cups)
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon black pepper
6-8 oz bacon slices
1 tablespoon olive oil
½ medium red onion
1 clove garlic, minced
½ cup walnuts or pecans
4 oz feta cheese
8 oz spinach
¼ cup dried cranberries

VINAIGRETTE:

Preheat oven to 375 degrees Fahrenheit.
In a large bowl toss the butternut squash cubes with olive oil, salt, and pepper. Arrange the butternut squash on a baking sheet lined with aluminum foil. Roast until done, turning halfway through, about 30-40 minutes total.
In a large skillet, over medium heat, add the bacon. Cook until the fat is rendered, about 5-6 minutes per side. Reserve the grease.
Add the olive oil and red onion to the skillet. Cook until the onion is tender, about 8 minutes. Add the garlic and cook for 1 more minute.
Remove the onion mixture and set aside. In the same skillet add the walnuts or pecans and roast for 2-3 minutes, stirring occasionally.

Keywords: Butternut squash, Bacon, Nuts, Spinach, Cranberries, Spinach and Squash Month,

Find it online: https://nationalfoodoftheday.com/11/22/crispy-butternut-squash-spinach-salad/