Butternut Squash and Bacon Salad with Maple-Rosemary Vinaigrette Recipe - (4.4/5)

Ingredients

• 12 - 16 oz peeled and cubed butternut squash (I just bought pre-cut. Cubes should be about 3/4-inch. About 4 - 5 cups)
• 1 Tbsp olive oil
• 1/2 tsp dried thyme
• Salt and freshly ground black pepper
• 6 slices bacon, cooked and crumbled (6 oz)
• 1/2 cup chopped walnuts, toasted
• 1/2 cup thinly sliced red onion (rinse under water to remove harsh bite. About 1/3 of a medium)
• 3 oz feta or goat cheese, crumbled
• 5 oz baby kale and spinach blend or arugula and spinach blend
• 1/3 cup dried cranberries
• Vinaigrette
• 3 Tbsp real maple syrup
• 2 1/2 Tbsp apple cider vinegar
• 2 tsp dijon mustard
• 1 clove garlic, minced
• 2 1/2 tsp minced fresh rosemary or 3/4 tsp dried, crushed
• 1/3 cup olive oil