Warm Squash Bacon Parmesan Salad

Warm Squash Bacon Parmesan Salad

Warm Squash, Bacon, Parmesan Salad is a great winter option! Remember to Like, Comment & Share.

Warm Squash Bacon Parmesan Salad

You love salad, but hey, it’s cold outside and something warm sounds better. Why not give this warm salad a try? Roasted butternut squash and shaved Parmesan, tossed with warm cider vinaigrette and topped with toasted walnuts. A hearty and (mostly) healthy salad that’s just perfect for winter!  As wonderful as this combination sounds, I knew it could be even better. How? Why bacon, of course! My other twist to this recipe was to use cherry-infused craisins. If you’ve never discovered juice infused craisins, check them out.

Easy Make Ahead Suggestions

I served this salad at my bible study holiday pot luck, which I hosted recently. As anyone who has ever entertained knows, the best way to enjoy your own party, is to prep whatever you can beforehand. Great news – a number of these salad steps can be done in advance. I fried the bacon, toasted the nuts and made the salad dressing a day ahead. While the squash was roasting, I let the bacon and dressing warm to room temperature and then microwaved them for a few minutes on a low setting just before tossing the salad.  I also want to mention this great Marketside pre-cut butternut squash, which I found at Walmart. This product was such a time saver over peeling and cutting up a raw squash! 

Holiday Pot Luck Celebration

Our menu for the pot luck was a great array of appetizers, soup, salad, cookies and rhubarb cheesecake.  Everything was delicious. While the Squash Salad is the only recipe I am blogging from this year’s party, you can also check out this array of recipes from last year’s party

Warm Squash Bacon Parmesan Salad

Serving Size: 8 servings


    Roasted Squash
  • 2 bags pre-cut butternut squash (12 oz. each)
  • 2 tbsp. extra virgin olive oil
  • 1 tbsp. pure maple syrup
  • kosher salt and freshly ground black pepper, to taste
  • 2 tbsp dried cranberries (I used cherry infused craisins)
  • 3/4 c. apple cider or apple juice
  • 2 tbsp cider vinegar
  • 2 tbsp. minced shallots
  • 2 tsp. Dijon mustard
  • 1/2 c. extra virgin olive oil
  • 1/2 tsp. salt (or more, to taste)
  • 10 oz. mixed greens
  • 1 lb. crisply cooked bacon, chopped into bite sized pieces
  • 3/4 c. toasted walnuts
  • 3/4 c. shaved parmesan


    Roasted Squash
  • Preheat oven to 400 degrees. Place butternut squash on a large baking sheet and drizzle with 2 tbsp. olive oil, maple syrup, salt and pepper to taste, and toss to coat. Roast the squash for 20-25 minutes, or until tender, stirring occasionally. Add the cranberries/craisins to the pan for the last 5 minutes.
  • While the squash is roasting, combine the apple cider or juice, vinegar and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Take pan off the heat and whisk in the mustard, 1/2 c. olive oil, 1/2 tsp salt (or more, to taste) and fresh ground black pepper, to taste.
  • Place mixed greens in a salad bowl and add the roasted squash mixture, bacon, walnuts, and shaved Parmesan. Toss with desired amount of warm vinaigrette to coat greens. Sprinkle with a little additional salt and pepper, to taste. Serve immediately.


Adapted from Barefoot Contessa Roasted Butternut Squash with Warm Cider Vinaigrette


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