Butternut Squash & Bacon Salad

SHARE
SERVINGS
4
PREP TIME
15
MIN
COOK TIME
20
MIN
TOTAL TIME
35
MIN
DIFFICULTY
Easy
  • 6 SLICES FARMER JOHN® CLASSIC BACON, COOKED AND CRUMBLED
  • 4 CUPS PEELED AND CUBED BUTTERNUT SQUASH (ABOUT ¾-INCH CUBE)
  • 1 TABLESPOON OLIVE OIL
  • ½ TEASPOON DRIED THYME
  • 5 OZ PACKAGE BABY KALE AND SPINACH OR ARUGULA AND SPINACH BLEND
  • ½ CUP THINLY SLICED RED ONION
  • ½ CUP PECAN HALVES, TOASTED (OPTIONAL)
  • VINAIGRETTE SALAD DRESSING
  1. PREHEAT OVEN TO 400° LIGHTLY GREASE A RIMMED BAKING SHEET WITH NON-STICK COOKING SPRAY.
  2. ARRANGE SQUASH IN A SINGLE LAYER ON BAKING SHEET AND DRIZZLE WITH OLIVE OIL. SPRINKLE WITH THYME AND SEASON WITH SALT AND FRESHLY GROUND BLACK PEPPER. TOSS TO COAT EVENLY.
  3. ROAST 15 TO 20 MINUTES, STIRRING HALFWAY THROUGH, OR UNTIL TENDER.
  4. PLACE SQUASH, BABY KALE BLEND, RED ONION, PECANS AND FETA IN SERVING BOWL. DRIZZLE WITH YOUR FAVORITE VINAIGRETTE AND GENTLY TOSS.
TWIST ON A CLASSIC: SUBSTITUTE CUBED PUMPKIN FOR THE BUTTERNUT SQUASH AND 2 TEASPOONS FRESH THYME LEAVES FOR THE DRIED THYME. ADD A HINT OF SWEETNESS WITH DRIED CHERRIES, FIGS OR CRANBERRIES AND ENJOY!