Ultimate Green Bean & Roasted Butternut Squash Salad with Crispy Bacon

Savor the blend of green beans, roasted butternut squash, and bacon in this nutritious salad, perfect for a flavorful and wholesome family meal.

Green Beans and Roasted Butternut Squash Salad with Bacon is a delightful dish that combines the perfect flavors and textures for a family dinner. The recipe is straightforward, making it an ideal choice for busy households without sacrificing taste or nutrition.

The roasting of butternut squash enhances its natural sweetness

The roasting of butternut squash enhances its natural sweetness and offers a slightly caramelized edge, which pairs beautifully with the salty crispness of bacon. Meanwhile, blanching the green beans preserves their vibrant color and snappy texture, adding a fresh contrast to the dish.

This salad tastes amazing and packs a nutritional punch,

With minimal prep time and easy cooking techniques such as roasting, blanching, and frying, this salad is time-efficient and delectable, ensuring even beginner cooks can easily prepare it.

This salad tastes amazing and packs a nutritional punch, making it a smart and savory choice.

Butternut squash is rich in vitamins A and C,

Butternut squash is rich in vitamins A and C, providing essential nutrients that support immune health and vision. Green beans are an excellent source of fiber and vitamins K and C, promoting digestive health and bone strength.

Adding nuts and dried fruits, such as walnuts and cranberries, offers healthy fats.

Adding nuts and dried fruits, such as walnuts and cranberries, offers healthy fats and antioxidants, rounding out the dish's nutritional profile. While bacon adds a satisfying savory depth, using a moderate amount keeps the calorie count balanced.

A versatile salad with flavor and nutrition

Overall, Green Beans and Roasted Butternut Squash Salad with Bacon is a versatile salad with flavor and nutrition, making it a wonderful centerpiece for any family dinner or festive gathering.

• Prep Time: 15 minutes
• Cook Time: 35-40 minutes
• Serving Yield: 4 servings

Ingredients:

• 1 pound green beans (trimmed)
• 1 medium butternut squash (about 2 pounds, peeled and cut into 1-inch cubes)
• 4 slices of bacon (preferably nitrate-free)
• 2 tablespoons olive oil
• Salt and pepper to taste
• ½ cup walnuts (or pecans, roughly chopped)
• ¼ cup dried cranberries (or pomegranate seeds)
• ¼ cup feta cheese (or goat cheese, crumbled)
• 2 tablespoons balsamic vinegar
• 1 tablespoon maple syrup (optional for added sweetness)

Instructions:

Step 1: Preheat the Oven

1. Set the Oven Temperature:
   • Preheat your oven to 400°F (200°C).

Step 2: Prepare the Butternut Squash

1. Cube the Squash:
   • Peel the butternut squash, remove seeds, and cut it into 1-inch cubes.
2. Season the Squash:
   • In a bowl, toss the cubed squash with one tablespoon of olive oil, salt, and pepper until evenly coated.
3. Roast the Squash:
   • Spread the seasoned squash cubes in a single layer on a baking sheet.
   • Roast in the preheated oven for 25-30 minutes or until the squash is tender and the edges begin to caramelize.

Step 3: Cook the Green Beans

1. Blanch the Beans:
   • Bring a large pot of water to a boil. Add a pinch of salt.
   • Add the trimmed green beans and blanch for 3-4 minutes, until they turn bright green and are tender-crisp.
2. Ice Bath:
   • Prepare a large bowl of ice water.
   • Transfer the blanched green beans to the ice bath using a slotted spoon to stop the cooking process.
   • Once cooled, drain the beans and set them aside.

Step 4: Cook the Bacon

1. Fry the Bacon:
   • Over medium heat, cook the bacon slices in a skillet until they are crispy and browned, about 8-10 minutes.
2. Drain and Crumble:
   • Remove the bacon from the skillet and place it on a paper towel-lined plate to drain excess fat.
   • Once cool enough to handle, crumble the bacon into bite-sized pieces.

Step 5: Toast the Nuts

1. Toast Walnuts or Pecans:
   • In the same skillet, remove excess bacon grease, leaving a small amount behind to toast the nuts.
   • Add the chopped walnuts or pecans to the skillet over medium-low heat.
   • Stir frequently for about 4-5 minutes or until the nuts are fragrant and lightly toasted. Remove from heat.

Step 6: Assemble the Salad

1. Combine Ingredients:
   • Combine the roasted butternut squash, blanched green beans, crumbled bacon, toasted nuts, and dried cranberries or pomegranate seeds in a large salad bowl.

Step 7: Dress the Salad

1. Prepare the Dressing:
   • In a small mixing bowl, whisk together 1 tablespoon of olive oil, 2 tablespoons of balsamic vinegar, and 1 tablespoon of maple syrup (if using).
2. Toss the Salad:
   • Drizzle the dressing over the salad. Gently toss all the ingredients together until they are well coated with the dressing.

Step 8: Serve

1. Add Cheese:
   • Just before serving, sprinkle the crumbled feta or goat cheese over the top of the salad.
2. Garnish and Enjoy:
   • Transfer the salad to a serving platter or individual plates and serve immediately while the ingredients are fresh and flavorful.

These detailed steps should guide you in creating a delicious and visually appealing Green Beans and Roasted Butternut Squash Salad with Bacon that's perfect as a side dish or a light main course.

Here is a list of helpful tips and variations to enhance your Green Beans and Roasted Butternut Squash Salad with Bacon:

Helpful Tips:

1. Cutting the Squash: Use a sharp knife to peel and cube the butternut squash carefully. To save time, you can also buy pre-cut squash.
2. Even Roasting: To ensure even cooking, spread the squash cubes in a single layer on the baking sheet, ensuring they are not overcrowded.
3. Blanching Beans: Add a pinch of salt to the boiling water when blanching green beans to enhance their flavor and help them retain a vibrant green color.
4. Ice Bath: Quickly transfer the blanched green beans to an ice bath to stop the cooking process immediately and maintain their crisp texture.
5. Bacon Crispness: For the crispiest bacon, cook it over medium heat and drain on paper towels to remove excess grease.
6. Toasting Nuts: Watch the nuts as they toast, stirring them frequently to prevent burning and to bring out their natural oils and flavors.

Variations:

1. Meat-Free Version: For a vegetarian option, omit the bacon and add more nuts or seeds for extra crunch and protein.
2. Cheese Alternatives: For different flavor profiles, try using blue cheese or shaved Parmesan instead of feta or goat cheese.
3. Herb Additions: Fresh herbs such as thyme, rosemary, or parsley can be added to the roasted squash for fragrance and flavor.
4. Vegan Dressing: To make the dressing vegan, replace the balsamic vinegar with a simple lemon and olive oil vinaigrette and omit the cheese.
5. Fruit Swaps: For a different fruity element, substitute dried cranberries with pomegranate seeds, raisins, or chopped dried apricots.
6. Additional Vegetables: Add other roasted vegetables such as Brussels sprouts, sweet potatoes, or red onions to make the salad even heartier.
7. Grains Addition: Incorporate cooked quinoa or farro for a more filling salad that transforms into a complete meal.

Using these tips and variations, you can customize the salad to suit different dietary preferences and flavor profiles, ensuring it remains a versatile and delightful dish for any occasion.

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