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How to Make Roasted Butternut Squash Salad - A Step-by-Step Guide

Roasted Butternut Squash Salad is a delicious and nutritious dish that is perfect for any time of year. This salad is not only packed with flavor, but it also offers a variety of health benefits. The combination of roasted butternut squash, greens, and a tangy vinaigrette creates a dish that is both satisfying and refreshing.

Butternut squash is a versatile and nutritious vegetable that is low in fat and high in fiber, making it a great addition to any diet. When roasted, the squash b...

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Ingredients

  • 1 medium butternut squash, halved lengthwise and seeded
  • 1 tablespoon olive oil, or as needed
  • 6 slices bacon
  • 1 cup sliced onion
  • 8 cups chopped romaine lettuce
  • ⅓ cup pecans, toasted and chopped
  • ⅓ cup raisins
  • 2 tablespoons maple syrup, or to taste

Information

  • Prep Time: 25 mins
  • Cook Time: 35 mins
  • Total Time: 1 hr
  • Servings: 6

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Brush cut sides of butternut squash with olive oil. Wrap each squash half tightly in aluminum foil.
  • Roast squash halves in the preheated oven until they begin to soften, about 20 minutes. Remove squash from the oven and let sit until cool enough to handle. Remove foil and slice into 3/4-inch thick slices. Remove skin from each slice and cut into 3/4-inch cubes. Set aside 8 cups of the cubed squash, reserving any remaining squash for another use.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, 10 to 12 minutes. Remove bacon and drain on paper towels. Add onions to the skillet and cook in the bacon grease for 2 to 3 minutes. Add 8 cups squash and cook, tossing occasionally, until onions are soft and beginning to caramelize, and squash cubes are tender, 10 to 15 minutes.
  • Place romaine lettuce in a large serving bowl; crumble bacon on top and add pecans and raisins. Add butternut squash-onion mixture; toss to combine. Drizzle with maple syrup and serve warm.

    • Nutrition

    197 cal.

    • Total Fat: 11g
    • Saturated Fat: 2g
    • Cholesterol: 11mg
    • Sodium: 203mg
    • Total Carbohydrate: 22g
    • Dietary Fiber: 4g
    • Total Sugars: 12g
    • Protein: 6g
    • Vitamin C: 10mg
    • Calcium: 59mg
    • Iron: 1mg
    • Potassium: 473mg

    Categories

    Salad recipes
    Vegetarian recipes
    Vegan recipes
    Side recipes
    Healthy recipes