Butternut Squash and Bacon Salad with Maple Rosemary Vinaigrette Recipe

Ingredients For Butternut Squash and Bacon Salad with Maple Rosemary Vinaigrette Recipe

• 12 ounce Peeled and cubed butternut squash
• 1 tablespoon Olive oil
• 2 teaspoon Fresh thyme, or 1/2 tsp dried
• NaN Salt and freshly ground black pepper
• 6 Slices bacon, cooked and crumbled
• 0.5 cup Chopped walnuts, toasted
• 0.5 cup Thinly sliced red onion
• 3 ounce Feta or goat cheese, crumbled
• 5 ounce Baby kale and spinach blend or arugula and spinach blend
• 0.33000000000000007 cup Dried cranberries
• 3 tablespoon Real maple syrup
• 2.5 tablespoon Apple cider vinegar
• 2 teaspoon Dijon mustard
• 1 Clove garlic, minced
• 2.5 teaspoon Minced fresh rosemary or 3/4 tsp dried, crushed
• 0.33000000000000007 cup Olive oil