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Butternut Squash Fall Harvest Salad with Maple Balsamic Vinaigrette

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This Butternut Squash Fall Harvest Salad with Maple Balsamic Vinaigrette is the ultimate autumn salad for your cravings! This combines health with comfort food and the quick homemade maple balsamic dressing is not to be missed!

  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins

Yield: Serves 2-4 (2 as main 4 as side) 1x

Ingredients

Scale

Salad:

  • 1 medium butternut squash, peeled and cut into 1/2 inch cubes (about 4 cups)
  • 1/2 tablespoon olive oil
  • 1/2 teaspoon cinnamon
  • sea salt and black pepper
  • 6 slices bacon, cooked (I use turkey bacon but any works)
  • 1 cup cooked chicken, chopped (rotisserie works or I make this chicken), chopped
  • 1/2 cup grated parmesan cheese
  • 1 macintosh apple (or your favorite apple), thinly sliced
  • 1/2 cup raisins or dried cranberries
  • 3/4 cup pecans
  • 6 cups lettuce of choice, washed and cut (I used spring mix)

Maple balsamic vinaigrette: 

Instructions

  1. Preheat oven to 425 degrees F and line a large baking sheets with parchment paper
  2. Add the butternut squash and toss with oil, cinnamon, salt and pepper
  3. Place sheet into oven and roast for 30 to 40 minutes or until brown on outside and soft inside, tossing halfway
  4. While the squash cooks, whisk together dressing ingredients OR add to a jar with a lid and shake very well
  5. Prepare the salad by adding the greens to a large bowl the add cooked squash, bacon, chicken, cheese, apple, raisins, pecans
  6. Add desired amount of dressing and serve!

Notes

*If prepping in advance, keep toppings separate then assemble right before serving

**Store leftovers in fridge for 5 days

  • Author: Rachel

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