Warm Squash, Bacon, Parmesan Salad is a great winter option!
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
Ingredients
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
Vinaigrette
- 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
Salad
- 10 oz. mixed greens
- 1 lb. crisply cooked bacon chopped into bite sized pieces
- 3/4 c. toasted walnuts
- 3/4 c. shaved parmesan
Instructions
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.
Vinaigrette
- 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.
Salad
- 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.
Lynda Girouard
Paired this hearty salad with grilled ribeye for an unexpected summer meal. Didnāt heat the vinaigrette as called for and the squash was room temp by the time the salad was assembled. Rave reviews.
cathyscooking@gmail.com
So glad you enjoyed this salad and reminded me thats its not just a Fall/Winter salad (where I had it parked in my mind!) It would be great paired with any grilled meat because it covers the veggie and carb categories in one dish.