Butternut Squash and Bacon Salad with Maple Rosemary Vinaigrette Recipe
Recipe By Cooking Classy
A must try fall salad baby kale and spinach are layered with tender roasted squash, salty crips bacon and tangy feta then it's finished with a bright, slightly sweet maple vinaigrette.
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
Nutrition value
346
calories per serving
28 g Fat6 g Protein17 g Carbs4 g FiberOther
Current Totals
28 g Fat
6 g Protein
17 g Carbs
4 g Fiber
MacroNutrients
Carbs
17 g
Protein
6 g
Fiber
4 g
Fats
Fat
28 g
Vitamins & Minerals
Calcium
165 mg
Iron
4 mg
Vitamin A
778 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
74 mcg
Vitamin B12
0 mcg
Vitamin C
15 mg
Vitamin E
3 mg
Copper
0 mcg
Magnesium
70 mg
Manganese
1 mg
Phosphorus
133 mg
Selenium
8 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
