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bowl of greens with cubed butternut squash, halved brussels sprouts, pecans, feta and onions, two forks next to the bowl, hand on the forks, another salad in the background next to a bowl of creamy dressing and ramekin of pecans

RECIPE FOR BUTTERNUT SQUASH SALAD

This Recipe for Butternut Squash Salad is warm and comforting and full of Fall flavours. It's filling enough to be a satisfying meal all on it's own.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 Servings

Ingredients

  • 1 head Lettuce chopped
  • 6 slices Bacon
  • 1 small Butternut Squash peeled, seeded, and cubed
  • ½ pound Brussels Sprouts trimmed and halved
  • ⅓ cup Halved Pecans*
  • ⅓ cup Feta Cheese crumbled
  • ¼ of a White Onion sliced
  • 1 tbsp Avocado or Extra Virgin Olive Oil
  • Salt and Pepper to taste
  • 1 recipe Roasted Sesame Dressing

Instructions

  • Cook the bacon according to my oven broiling method. Leave the bacon grease on the sheet pan.
    parchment lined baking sheet with 6 strips of raw bacon
  • After draining the grease for a few minutes on a paper towel lined plate, chop it into bite size pieces and set aside until ready to use. Turn the oven to 400°F.
    parchment lined baking sheet with 6 slices of cooked bacon
  • While the bacon is cooking, add the pecans to a small skillet over medium low heat. Toast for 2-3 minutes, stirring frequently, to ensure nothing burns. Remove from the heat and set aside until ready to use.
    small cast iron skillet with halved pecans in it
  • Add the butternut squash and brussels sprouts to the sheet pan with the bacon grease. Add the oil and season with salt and pepper.
    cubed pieces of butternut squash on a cutting board
  • Toss to combine.
    cubes of butternut squash and halved brussels sprouts on a parchment lined baking sheet
  • Bake for 25-30 minutes or until the squash could easily be pierced with a fork, tossing halfway. Allow to cool slightly before putting the salad together.
    cooked halved brussels sprouts and butternut squash pieces on a parchment lined baking sheet
  • Assemble the salad by dividing the chopped lettuce amongst bowls. Top with the raw onion, crumbled bacon, feta cheese, toasted pecans and roasted vegetables. Drizzle with the homemade Roasted Sesame Dressing, if using, or another dressing of your choice. Enjoy!
    bowl of greens with cubed butternut squash, halved brussels sprouts, pecans, feta and onions

Notes

This recipe for butternut squash makes 2 main dish servings or 4 side dish servings.
For a delicious twist, try using spiced candied pecans instead of regular ones! If you do choose to do this, skip step number 2.
For two easy methods for how to toast pecans, check out THIS blog post.
The nutritional information is only an estimate and is calculated based off of the recipe making 4 servings (dressing not included)

Nutrition

Serving: 1Serving | Calories: 392kcal | Carbohydrates: 33g | Protein: 12g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.04g | Cholesterol: 33mg | Sodium: 396mg | Potassium: 1181mg | Fiber: 8g | Sugar: 8g | Vitamin A: 21105IU | Vitamin C: 91mg | Calcium: 208mg | Iron: 3mg
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