Yes, another salad! This Butternut Squash Salad is a little different though since it’s got a lot of fun Fall flavors packed into it and it’s super easy to make. The homemade maple vinaigrette has to be one of my all time favorites, and it’s easy to see why. This salad starts off with a base of greens. I went with a mixture of baby spinach and a spring blend, but arugula would be a good option too!

After that it’s loaded up with oven roasted butternut squash, cranberries, feta cheese, and YES even bacon! The homemade maple vinaigrette might sound strange, but trust me, you’re going to love it. I used a bourbon aged maple syrup, but you can use any kind you want so long as it’s actual factual maple syrup, and not just flavored like maple syrup. Trust me, there IS a difference.

I doubled the recipe and store half of the salad in my handy-dandy salad jars to have lunch ready and on hand for the week. Which has been great. To make these as meal prep salads, follow the pictures below with how to layer them and store them. These have been great to have on hand and ready to go for lunch, and I’m pretty sure all the Fall goodness in here is convincing the weather to turn cooler.

To lighten these up, all I really did was use a low sodium center cut bacon. But other than that, these salads are pretty straight forward as far as salads go!

Step-by-Step Photos: