Roasted Butternut Squash Salad with Cranberry Vinaigrette

Ingredients:

• 4 cups, peeled and cubed butternut squash
• 3 tbsp, il Fustino Rosemary Olive Oil
• salt & pepper
• 6 slices, thick cut bacon 
• 1/2 cup, chopped walnuts
• 1 small, red onion - thinly sliced, about 1/2 cup
• 3 ounces, goat cheese
• 5 ounce, kale blend (with Kale, Tuscan kale and baby spinach)

For the vinaigrette:

• 1/3 cup, il Fustino Cranberry Pear White Balsamic
• 2 tbsp, il Fustino EVOO
• 1 tbps, il Fustino Rosemary Olive Oil
• 1 clove, garlic - grated
• 2 tsp, Dijon mustard
• salt & pepper

Directions:

Preheat oven to 400 degrees Fahrenheit. 

Add the cubed butternut squash to a foil-lined baking sheet, drizzle with 3 tbsp of rosemary olive oil, season with salt & pepper and toss to coat. Spread into an even layer and roast for 25-30 minutes, tossing halfway through.

Spread the bacon over another baking sheet and cook in the preheated oven for 12-15 minutes or until it reached your desired crispness, flipping each slice half way through.

Remove the squash and bacon from the oven once cooked and let cool slightly. Chop bacon into 1 inch pieces.

To assemble the salad, add the kale blend to a salad bowl, add cooled squash, bacon, walnuts, sliced onions and crumbled goat cheese. Set aside.

In a small bowl, make the vinaigrette. Whisk together the cranberry pear white balsamic, olive oils, grated garlic, Dijon and a pinch of salt and pepper. Pour over the salad, gently toss and serve immediately.