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Roasted Butternut Squash Salad

Roasted Butternut Squash Salad

Cost $10.5, save $12

Source: Recommended by CookPal

  • 45 Min
  • 6 Servings
  • $10.5

INGREDIENTS

  • Vegetables

    • 🎃 1 medium butternut squash, halved lengthwise and seeded
    • 🧅 1 cup sliced onion
    • 8 cups chopped romaine lettuce

  • Proteins

    • 🥓 6 slices bacon

  • Fats and Oils

    • 1 tablespoon olive oil, or as needed

  • Nuts and Seeds

    • ⅓ cup pecans, toasted and chopped

  • Dried Fruits

    • ⅓ cup raisins

  • Condiments and Sweeteners

    • 2 tablespoons maple syrup, or to taste

STEPS

1

Preheat the oven to 450°F (230°C).

2

Brush the cut sides of the butternut squash with olive oil. Wrap each squash half tightly in aluminum foil.

3

Roast the squash halves in the preheated oven until they soften, about 20 minutes. Let cool, remove foil, slice into 3/4-inch slices, peel the skin, and cube into 3/4-inch cubes.

4

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, about 10-12 minutes. Drain the bacon on paper towels.

5

In the same skillet, cook onions in the bacon grease for 2-3 minutes. Add 8 cups of cubed squash and cook until onions are caramelized and squash is tender, about 10-15 minutes.

6

In a large serving bowl, place the chopped romaine lettuce. Crumble the bacon, add pecans and raisins, and toss together.

7

Add the butternut squash mixture to the serving bowl. Drizzle with maple syrup, toss, and serve warm.

NUTRIENTS

Per 1 serving

🔥

197

Calories

  • 6
    Protein
  • 22
    Carbs
  • 11
    Fats

💡 You can prepare the butternut squash ahead of time and store it in the refrigerator for up to 2 days.Toast the pecans in a dry skillet over medium heat for 2-3 minutes for an extra crunch.For a vegetarian version, replace the bacon with crispy roasted chickpeas or plant-based bacon substitutes.