Two words: bacon salad. This Butternut Squash, Bacon and Blue Cheese Salad is hearty and delicious—even your family members that shun vegetables will love it. Sweet roasted butternut squash tops baby spinach with salty, crisp bacon and sharp, creamy blue cheese. Dress it with your favorite vinaigrette and dig in tonight!
Butternut Squash, Bacon and Blue Cheese Salad Recipe
Two words: bacon salad. This Butternut Squash, Bacon and Blue Cheese Salad is hearty and delicious---even your family members that shun vegetables will love it.
- cubed butternut squash (about ½-inch): 2 cups
- extra virgin olive oil: 1 tablespoon
- kosher salt: 1 teaspoon
- pepper: ½ teaspoon
- baby spinach, rinsed: 8 cups
- bacon, browned and crumbled: 4 slices
- blue cheese, crumbled: 4 ounces
Step 1: Preheat oven to 400 degrees. Line a baking sheet with nonstick aluminum foil. Spread the butternut squash over the baking sheet and drizzle with olive oil. Sprinkle with salt and pepper. Stir and toss gently to disperse the seasonings throughout.
Step 2: Bake for 22-25 minutes, stirring once, until the butternut squash is golden brown and tender.
Step 3: Arrange the baby spinach on four plates and top each with 1/4 of the butternut squash, bacon and blue cheese. Serve with your favorite vinaigrette.
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