Butternut Squash and Bacon Salad with Maple-Rosemary Vinaigrette


What? The first butternut squash recipe I’ve ever shared? Not sure what took so long but it’s about time! We all know I’m crazy about salads as of late so I decided to try a butternut squash salad, something I haven’t ever tried before. Really I don’t cook that much butternut squash but I’m starting to like it more. And the best way to turn a somewhat boring something into something amazing? Add bacon. You just can’t go wrong with bacon and it’s absolutely perfect in this salad. It gives it that salty, crispy, melt-in-your mouth bite and it pairs perfectly with the squash, feta/goat cheese and walnuts. And of course it goes perfectly with that maple-rosemary vinaigrette. Have you ever had maple bacon? It’s amazing!

Butternut Squash and Bacon Salad with Maple-Rosemary Vinaigrette | Cooking Classy

This is a versatile recipe, you can switch up the greens or add more greens to stretch the salad a little more, you can add some roasted chicken to make it more of a main dish, and you can use feta or goat cheese. I used feta this time around but next time I want to try it with goat cheese because I love goat cheese too. And for some reason it seems like a good cheese for fall. I’d even like to try this salad with sweet potatoes sometime.

Bring those delicious fall flavors to your dinner table this week by making this incredibly tasty salad! It’s full of flavor and it will leave you wanting more! My husband who has always turned away butternut squash loved this salad!


Butternut Squash and Bacon Salad with Maple-Rosemary Vinaigrette | Cooking ClassyButternut Squash and Bacon Salad with Maple-Rosemary Vinaigrette | Cooking ClassyButternut Squash and Bacon Salad with Maple-Rosemary Vinaigrette | Cooking ClassyButternut Squash and Bacon Salad with Maple-Rosemary Vinaigrette | Cooking Classy


Butternut Squash and Bacon Salad with Maple-Rosemary Vinaigrette

5 from 3 votes

Yield: About 4 servings


  • 12 oz . peeled and cubed butternut squash (I just bought pre-cut. Cubes should be about 3/4-inch. About 4 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


  • 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
  • Salt and freshly ground black pepper
  • 1/3 cup olive oil


  1. For the vinaigrette:
  2. In a small saucepan whisk together maple syrup, apple cider vinegar, mustard, garlic and rosemary. Bring to a boil over medium heat, then allow to boil, stirring frequently, 2 1/2 minutes. Remove from heat and stir in olive oil and season with salt and pepper (about a scant 1/4 tsp of each).
  3. For the salad:
  4. Spray a rimmed baking sheet lightly with non-stick cooking spray. Place squash in a mound on baking sheet. Drizzle with olive oil, sprinkle with thyme and season lightly with salt and pepper then toss to evenly coat. Spread into an even layer and roast in preheated oven 15 - 20 minutes, tossing once after 10 minutes, until tender.
  5. To a salad bowl add lettuce blend, squash, bacon, walnuts, red onion, feta and cranberries. Gently toss salad. Whisk dressing then drizzle over salad and lightly toss. Serve immediately after adding vinaigrette.
  6. Recipe source: Cooking Classy


  • Kristin H: I’m making this later today, and I was wondering what temperature you set your oven at to roast the squash? If it’s totally obvious in the recipe, and I’m just missing it, sorry! September 5, 2016 at 12:51pm Reply

    • Kelly g: I don’t see it in the recipe either October 16, 2016 at 9:43am Reply

  • Sarah: I made this salad this weekend for company and it was every bit as good as I thought it would be. It got rave reviews! I made the recipe as posted except I added brussel sprouts because I’m eight months pregnant and was craving them roasted. Great recipe. Thanks! November 1, 2015 at 6:19pm Reply

    • Jaclyn: I’m so glad you and your company enjoyed this recipe Sarah! Thanks for your feedback! November 1, 2015 at 9:36pm Reply

  • Sadie: Many kale salads can be made well ahead of serving. Do you think this would be ok if made 12 hours ahead? October 12, 2015 at 9:15am Reply

  • Laura Dembowski: This is my kind of salad because it’s not a boring old salad. It’s so unique and interesting! September 13, 2015 at 6:25am Reply

  • Simone | My Blueberry Basket: Hi Jaclyn! I’ve just discovered your blog with all your amazing recipes. Can’t wait to try some! The first will definitely be this mouthwatering salad!
    All the best! Simone September 11, 2015 at 11:01am Reply

  • Laura (Tutti Dolci): I love butternut squash and that maple-rosemary vinaigrette sounds so good! September 10, 2015 at 6:42pm Reply

  • Laura: Everything about this is Fall perfection! Delicious! (Also I can’t believe this is your first butternut squash recipe on CC!) September 10, 2015 at 12:16pm Reply

  • Bella B: This looks so good! September 10, 2015 at 10:50am Reply

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