Crisp & Cozy Roasted Butternut Squash Salad
Total Time: 00h 50m
Hands-on Time: 00h 50m
Makes: 4 - 6 servings
This fall salad is beyond restaurant-worthy by look alone, but just wait until you bite into its stunning assortment of tastes and textures, including tender-crisp arugula, warmly spiced roasted squash, crispy bacon, tangy goat cheese, diced Honeycrisp apples, red onions, sweet-tart dried cranberries and candied pecans. Bet you can’t wait for your next excuse to make it!
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Ingredients
- Roasted Butternut Squash:
- 2 cups diced butternut squash
- 1 tablespoon olive oil
- 1/4 teaspoon Frontier Co-op® Sea Salt
- 1/2 teaspoon Frontier Co-op® Ground Black Pepper
- 1/4 teaspoon Frontier Co-op® Garlic Granules
- 1/4 teaspoon Frontier Co-op® Onion Powder
- Quick Candied Pecans:
- 1/2 cup raw, unsalted pecans
- 1 tablespoon water
- 1 tablespoon Frontier Co-op® Cane Sugar
- 1 tablespoon packed light brown sugar
- 1/4 teaspoon Frontier Co-op® Pure Vanilla Extract
- 1/8 teaspoon Frontier Co-op® Ceylon or Korintje Cinnamon
- 1 pinch Frontier Co-op® Sea Salt
- Balsamic Vinaigrette:
- 1/4 cup olive oil
- 1 1/2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1/2 teaspoon Frontier Co-op® Sea Salt
- 1/2 teaspoon Frontier Co-op® Ground Black Pepper
- 1/2 teaspoon Frontier Co-op® Garlic Powder
- 1/2 teaspoon Frontier Co-op® Thyme Leaf
- Salad Assembly:
- 6 cups arugula
- 6 slices bacon, cooked and finely chopped
- 1/2 red onion, diced
- 1 large Honeycrisp apple, diced
- 1/4 cup dried cranberries
- 1/2 cup crumbled goat cheese
Directions
- Preheat oven to 400 degrees. In a large bowl, toss together butternut squash, olive oil, salt, pepper, garlic and onion powder until well coated.
- On a baking sheet, spread out squash in an even layer and roast for 25 to 30 minutes, until fork-tender and lightly browned. Remove from oven and let cool.
- Meanwhile, line a small baking sheet with parchment paper and set aside.
- For the candied nuts, place a medium skillet over medium heat and add water, vanilla, sugar, brown sugar, cinnamon and salt. Cook, stirring often, until mixture is bubbling and sugar has completely dissolved.
- Stir in pecans and cook, stirring continuously, for 3 minutes, until most of the liquid has evaporated and nuts start to stick together. Transfer nuts to prepared baking sheet and spread them into an even layer. Let cool completely before using.
- For the balsamic vinaigrette, in a small bowl, whisk together oil, vinegar, mustard, honey, salt, pepper, garlic powder and thyme until smooth.
- Assemble the salad with arugula, the roasted squash, bacon, red onion, apple, dried cranberries, goat cheese and the candied pecans. Just before serving, drizzle dressing over top to taste, and enjoy.
