Roasted Butternut Squash Salad with 7 Minute Eggs and Warm Bacon, Maple & Mustard Dressing

This salad hits all the taste buds in the most delightfully Autumnal way. Salty from the crisp Bacon. Sweet from perfectly roasted & caramelized Butternut Squash and the real Maple Syrup in the Dressing. Unctuous, richness from the 7 Minute Eggs with the silky, runny yolks. The slight vinegar notes from the Whole Grain Mustard and lastly, served over the fresh, leafy greens giving a brightness & bitterness to balance it all out. PERFECTION. And the best part is- this Salad and the Dressing are made from REAL Ingredients. So you can feel good about adding it to your weekly dinner rotation for the Fall and Winter Season!

Ingredients:

1 Fresh Butternut Squash

Olive Oil

Salt and Pepper

1/2 Lb. Bacon Strips

Bibb Lettuce; Washed and Dried

7 Minute Eggs; Washed and Dried (recipe below)

Dressing (recipe below)

1. Preheat oven to 400 °

2. Peel and cube the Butternut Squash into 1” chunks.

3. On a sheet pan lined with parchment paper, generously coat the Squash with Olive Oil, Salt and Coarse Black Pepper.

4. Roast for 20 minutes, then flip and roast for another 10-15 minutes until golden brown and beginning to caramelize around the edges. The pieces should be fork tender. Remove from the pan and set aside until assembling the salad.

5. While the Squash is in the oven, in a large frying pan, begin the Bacon over medium heat until crispy, flipping once to cook evenly. Remove and drain from the bacon fat on a plate lined with paper towel.

6. Make your Dressing now (recipe below)

7. Make the 7 Minute Eggs now (recipe below)

8. In a large bowl or serving platter, lay your lettuces down & tear them gently to large bite size pieces. Add the Butternut Squash and halved 7 Minute Eggs over the lettuce.

9. Drizzle the Warm Bacon, Maple & Mustard Dressing over the Salad and Serve Immediately. Enjoy!

7 minute Eggs

Ingredients:

Eggs

Water

Ice

***Depending on many eggs you want to make, choose the proper pot size so the Eggs will be fully submerged in water.

1. Bring your water to a boil and carefully drop Eggs into the pot.

2. Set Timer for 7 Minutes.

3. While the Eggs are cooking on the stove, fill a large bowl with cold water and ice cubes.

4. When the timer goes off, remove the Eggs with a slotted spoon and place into the ice bath for 1-2 minutes.

5. Gently peel the Eggs.

Warm Bacon, Maple & Mustard Dressing

Yields About 1/2 Cup of Dressing

Ingredients:

1/2 Bacon Fully Cooked; Chopped

2 Tbsp. Real Maple Syrup

1 Tbsp. Whole Grain Mustard

1/3 Cup Olive Oil

Salt and Coarse Black Pepper

1. In a small sauce pan on low heat, whisk together the Mustard and Maple Syrup. Careful not to let it bubble or boil because then the Syrup will crystallize.

2. Slowly drizzle the olive in until the ingredients are well incorporated. Add the Bacon and taste to season with Salt and Pepper.

3. Serve Immediately while warm. Enjoy!

This salad is DEFINITELY one of my Fall Favorites and I hope you love it too! Please be sure to share feedback and comments below and use hashtag #saltsandseasons on my social media pages to post pictures!

-Alexandra