Butternut Squash Wilted Salad

Butternut Squash Wilted Salad

A heartier, fall-festive salad for the nutritious-minded family.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Salad
Cuisine American
Servings 8 servings


  • Oven


  • 2 cups cubed butternut squash
  • 1 tbsp. olive oil
  • 1/4 tsp. kosher salt
  • 1/4 tsp. black pepper
  • 1/8 tsp. ground ginger
  • 1 6 oz. bag fresh baby spinach
  • 2 cups thinly-sliced brussels sprouts
  • 1/3 cup dried cranberries
  • 1/4 cup slivered red onion
  • 3 slices thick-cut applewood-smoked bacon chopped
  • 3 tbsp. cider vinegar
  • 1 1/2 tsp. Dijon mustard
  • crumbled blue cheese optional


  • Preheat oven to 450 degrees Fahrenheit. Line a 15×10 inch baking pan with foil. Combine squash, olive oil, salt, pepper, and ginger in a large bowl; toss to coat. Spread squash in the prepared pan. Roast 15 to 20 minutes or until tender and lightly browned.
  • Meanwhile, combine spinach, Brussels sprouts, cranberries, and onion in a salad bowl.
  • Cook bacon in a medium skillet over medium until crisp. Use a slotted spoon to transfer bacon to paper towels to drain. Drain all but 2 tbsp. drippings from skillet. For dressing, whisk vinegar, mustard, and additional salt and pepper to taste into skillet. Bring to boiling, whisking until dressing thickens slightly, about 2 minutes.
  • Add roasted squash and dressing to spinach mixture. Toss to combine. Top with bacon and, if desired, blue cheese. Serve immediately.
Keyword butternut squash, salad, squash, wilted salad

share this recipe:

Still hungry? Here’s more

error: Content is protected !!