For an extra layer of flavor, try adding a pinch of red pepper flakes to the squash-onion mixture. If you don't have pecans on hand, walnuts or almonds would also work well. To make this salad vegetarian, omit the bacon and use a high-quality olive oil to sauté the onions and squash. Make it vegan by substituting agave or brown rice syrup for the maple syrup. If you want the bacon even crispier, bake the bacon in the oven instead of frying it. Leftover roasted squash tastes great in soups, stews, or as a side dish.
Roasted Butternut Squash Salad
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PREP TIME25 mins
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COOK TIME35 mins
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TOTAL TIME1 hrs
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SERVING6 People
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VIEWS26
A symphony of autumnal flavors! This warm salad features sweet roasted butternut squash, savory bacon, crunchy pecans, and plump raisins, all tossed with crisp romaine and drizzled with maple syrup for a delightful sweet and savory experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate22 g
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Cholesterol11 mg
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Fiber4 g
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Protein6 g
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Saturated Fat2 g
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Sodium203 mg
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Sugar12 g
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Fat11 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat the oven to 450 degrees F (230 degrees C). (Prep time: 5 minutes)
02
Step
3 mins
Brush the cut sides of the butternut squash with olive oil. Wrap each squash half tightly in aluminum foil. (Prep time: 3 minutes)
03
Step
45 mins
Roast the squash halves in the preheated oven until they begin to soften, about 20 minutes. Remove the squash from the oven and let it sit until cool enough to handle. Remove the foil and slice into 3/4-inch thick slices. Remove the 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. (Cook time: 20 minutes, Cool time: 15 minutes, Prep time: 10 minutes)
04
Step
30 mins
Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, 10 to 12 minutes. Remove the bacon and drain on paper towels. Add the onions to the skillet and cook in the bacon grease for 2 to 3 minutes. Add 8 cups of the squash and cook, tossing occasionally, until the onions are soft and beginning to caramelize, and the squash cubes are tender, 10 to 15 minutes. (Cook time: 22-30 minutes)
05
Step
5 mins
Place the romaine lettuce in a large serving bowl; crumble the bacon on top and add the pecans and raisins. Add the butternut squash-onion mixture; toss to combine. Drizzle with maple syrup and serve warm. (Prep time: 5 minutes)
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Olga Smitham
May 15, 2025Absolutely delicious! The combination of sweet and savory is perfect. I will definitely make this again!
Gregg Wintheiser
Apr 21, 2025I made this vegetarian by omitting the bacon and it was still amazing! The maple syrup really brings out the sweetness of the squash.
Marian Keeling
Apr 7, 2025This salad was a hit at our Thanksgiving dinner. Everyone loved the warm squash and the crispy bacon.
Zoe Mcdermott
Apr 6, 2025Easy to follow recipe and the results were fantastic. My family devoured it!
General Rippin
Mar 31, 2025I added a balsamic glaze in addition to the maple syrup, it elevated the flavor even more!