Butternut Squash Salad With Maple Dressing
Toss butternut squash with olive oil, salt and pepper. Roast at 425 for 15-20 minutes.
1
Make the dressing by combining the zest and juice of 1 orange in a mason jar.
2
Add apple cider vinegar and maple syrup.
3
Add olive oil, salt and pepper.
4
Seal and shake the dressing until combined.
5
Assemble the salad by adding the arugula to the salad bowl.
6
Top with candied pecans.
7
Add dried cranberries.
8
Roughly chop crispy bacon.
9
Add the bacon to the salad.
10
Add the roasted butternut squash.
11
Top with shredded Parmesan cheese.
12
Drizzle with dressing, toss and serve.
13
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