Ready to fall for fall? This roasted butternut squash and Tender Belly bacon salad is your new obsession—crispy bacon, sweet maple dressing, and all the cozy vibes in a bowl. Let's make your new favorite salad!

Ingredients

• 1 medium butternut squash, peeled and diced
• 4 slices of Tender Belly bacon
• 4 cups mixed greens (kale, spinach, or arugula work well)
• 1/2 cup pecans or walnuts, toasted
• 1/2 cup dried cranberries
• 4 oz. Extra sharp cheddar
• 1 small apple, diced (use Honeycrisp or Granny Smith for a nice balance of sweet and tart)
• Olive oil
• Salt and pepper

For the Dressing

• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 2 tbsp maple syrup
• 2 tsp Dijon mustard
• Salt and pepper, to taste

Instructions

1. Roast the Butternut Squash: Preheat the oven to 400°F (200°C). On a baking sheet, toss the diced butternut squash with a drizzle of olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through
2. Cook the Bacon: In a skillet over medium heat, cook the bacon until crispy. Transfer to a paper towel-lined plate to drain, then crumble into bite-sized pieces.
3. Prepare the Dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper. Adjust seasoning as needed.
4. Assemble the Salad: In a large bowl, combine the mixed greens, roasted butternut squash, crumbled bacon, toasted nuts, cranberries, crumbled cheese, and diced apple.
5. Dress the Salad: Drizzle the dressing over the salad and toss to coat evenly.
6. Serve: Divide into bowls and enjoy your roasted butternut squash and bacon fall salad!

Tips

• To save time, buy pre-cut butternut squash.
• Add a sprinkle of pumpkin seeds for extra crunch. 
• Add hard boiled egg chopped for extra protein

Enjoy!