Butternut Squash & Bacon Salad

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SERVINGS
4
PREP TIME
5
MIN
COOK TIME
20
MIN
TOTAL TIME
25
MIN
DIFFICULTY
Easy
  • 6 slices FARMER JOHN® CLASSIC BACON, cooked and crumbled
  • 4 cups peeled and cubed butternut squash (3/4-inch cubes)
  • 1 tbsp. olive oil
  • 1/2 tsp. dried thyme
  • 5 oz. baby kale and spinach blend, or arugula and spinach blend
  • 1/2 cup thinly sliced red onion
  • 1/2 cup pecan halves, toasted (optional)
  • 3 oz. feta or goat cheese, crumbled
  • Vinaigrette salad dressing
  1. Heat oven to 400° Lightly spray a rimmed baking sheet with nonstick cooking spray.
  2. Arrange squash in a single layer on baking sheet and drizzle with olive oil. Sprinkle with thyme and lightly season with salt and fresh ground pepper. Toss to coat evenly. Roast for 15-20 minutes, tossing once after 10 minutes, until tender.
  3. Place spinach blend, roasted squash, bacon, red onion, pecans and feta in salad bowl. Drizzle on your favorite vinaigrette and gently toss. Serve and enjoy!