Butternut Squash Salad and Roast Cauliflower Salad with Bacon
There’s no better way to embrace the coming of autumn then with a delicious and hearty salad. Butternut squash and cauliflower are two of the season’s staples and when they are roasted to perfection and combined with smoky bacon, maple syrup, rosemary, and spiced pecans, they are transformed into something truly special.
Butternut Squash Salad with Bacon and Maple-Rosemary Vinaigrette
This butternut squash salad with bacon and maple-rosemary vinaigrette is the perfect blend of sweet and savory. The squash is roasted until it’s caramelized and tender, then paired with crispy bacon and tossed in a dressing made from maple syrup, olive oil, rosemary, and apple cider vinegar. The result is a dish that is guaranteed to wow your taste buds.
Ingredients:
– 1 large butternut squash, peeled and cubed
– 6 slices of bacon, cooked until crispy and chopped
– ½ cup pecans
– 1 tbsp brown sugar
– 1 tsp smoked paprika
– 2 tbsp maple syrup
– 3 tbsp olive oil
– 2 tbsp apple cider vinegar
– 1 tbsp chopped fresh rosemary
– Salt and pepper to taste
– Mixed greens
Instructions:
1. Preheat the oven to 375°F.
2. In a small bowl, mix together the brown sugar, smoked paprika, and a pinch of salt. Toss the pecans in the mixture to coat them evenly.
3. Place the coated pecans on a baking sheet and roast them for 6-8 minutes, or until they are fragrant and crunchy.
4. While the pecans are roasting, toss the cubed butternut squash with 1 tbsp of olive oil and season with salt and pepper.
5. Roast the butternut squash for 20-25 minutes or until tender.
6. To make the dressing, whisk together the remaining olive oil, apple cider vinegar, maple syrup, rosemary, and a pinch of salt and pepper in a small bowl.
7. In a large bowl, combine the roasted butternut squash, crispy bacon, mixed greens, and roasted pecans. Drizzle the maple-rosemary vinaigrette over the top of the salad and toss everything together.
8. Serve and enjoy!
Roast Cauliflower and Butternut Squash Salad with Bacon and Spiced Pecans
This roast cauliflower and butternut squash salad with bacon and spiced pecans brings some warming and balancing flavors. Roasting the vegetables enhances their natural sweetness and crispiness, while the spiced pecans bring a satisfying crunch, complemented by the salty and smoky bacon. A perfect balance of flavors!
Ingredients:
– 1 medium head cauliflower, cut into florets
– 1 small butternut squash, peeled and cut into small cubes
– 6-8 slices of bacon, chopped
– 1/2 tsp garlic powder
– 1/2 tsp paprika
– 1/2 tsp cumin
– Salt and pepper to taste
– 1/2 cup pecans
– 1 tbsp olive oil
– 1 tbsp honey
– Mixed greens
Instructions:
1. Preheat the oven to 400°F.
2. In a small bowl, whisk together the olive oil, honey, garlic powder, paprika, cumin, salt and pepper.
3. Toss the cauliflower with half of the mixture and spread it out onto a baking sheet.
4. Add the cubed butternut squash to the remaining mixture and stir to coat evenly. Spread it out onto another baking sheet.
5. Roast the cauliflower for 25-30 minutes and the butternut squash for 20-25 minutes or until tender and crispy.
6. While the vegetables are roasting, cook the chopped bacon until crispy.
7. Combine the pecans with a little oil and roast for 5-7 minutes.
8. In a large bowl, combine the roasted cauliflower, roasted butternut squash, cooked bacon, and mixed greens.
9. Add the spiced pecans to the bowl and toss everything together.
10. Serve and enjoy!
Conclusion
These autumn-inspired salads are the perfect addition to your menu as they embrace the flavors of the season. Whether it’s the savory tones of butternut squash or the earthy tastes of roasted cauliflower, these salads are a truly tempting way to explore the bounty of fall. Not to mention that the addition of smoky bacon and spiced pecans makes these salads even more exciting and delicious!
