Roasted butternut squash salad

Photo: Tastes Better From Scratch

Warm roasted squash over kale and spinach with bacon, dried cranberries, pecans and Parmesan, in a balsamic-Dijon dressing. A salad that holds its own next to the turkey.

From Lauren Allen at Tastes Better From Scratch · @tastesbetterfromscratch

Sweet, salty, crunchy and sharp all in one bowl; everything can be prepped ahead and tossed at the last minute.

You need

• 1½ lb butternut squash, peeled and cut into ¾-inch cubes (about 4 cups)
• 1 tbsp olive oil, plus salt and pepper
• 3 to 4 heaping cups kale, stems removed, chopped
• 3 to 4 heaping cups spinach, chopped
• 6 slices bacon, cooked and crumbled
• ½ cup dried cranberries
• ½ cup pecans, chopped (toasted if you have time)
• ¼ red onion, thinly sliced
• ⅓ cup freshly grated Parmesan
• For the dressing: ¾ cup olive oil, ¼ cup balsamic vinegar, 1 tbsp Dijon mustard, 2 tbsp sugar or honey, 1 tbsp lemon juice, salt and pepper

How to make it

1. Heat the oven to 400°F (200°C). Toss the squash with the oil, salt and pepper on a sheet pan and roast 25 to 30 minutes, turning once, until tender and browned on the edges.
2. While it roasts, cook the bacon until crisp and crumble it, and toast the pecans in a dry pan for 3 to 4 minutes until fragrant.
3. Shake the dressing ingredients in a jar (or whisk them) until thick and well mixed. Taste for salt.
4. Massage the kale with a spoon of dressing for 30 seconds so it softens, then add the spinach.
5. Just before serving, toss the greens with the warm squash, bacon, cranberries, pecans, red onion and Parmesan, and as much dressing as you like. Pass the rest at the table.

Written in our own words from Lauren Allen's recipe, with their quantities. The original: Roasted butternut squash salad, Tastes Better From Scratch.

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