Roasted Butternut & Bacon Salad

2 cups cubed butternut squash

Real maple syrup

Olive oil

Salt & pepper

4 slices Bacon, cut into small pieces {I used maple bacon}

Crisp romaine or salad greens, fresh spinach or kale

Pecans, {I used Honey Roasted}

Bleu cheese crumbles, optional

Dried cranberries {I used reduced sugar Craisins}

Line a baking sheet with parchment paper.  Place squash cubes in a pile on the paper. Top squash with a drizzle of oil, maple syrup, salt and pepper. Stir to coat and spread into an even layer

Place pan in 400 degree oven and roast squash for 30 minutes

Place salad greens in 1 large bowl or individual bowls.  Top with warm squash, bacon pieces, crainberries, pecans and optional blue cheese crumbles.  Drizzle with a little Mustard Maple Dressing*.

Makes 2 large salads

Mustard Maple Dressing

1/4 cup olive oil

1 teaspoon apple cider vinegar

1 Tablespoon pure maple syrup

1 Tablespoon Dijon mustard

salt & pepper

Combine ingredients in a small jar, shake well to combine.  Store in refrigerator, but let it come to room temperature before serving

*Salad doesn't need a lot of dressing as the juices from the roasted squash will also dress the greens