Butternut Squash and Bacon Salad with Maple-Rosemary Vinaigrette

• Meat

  • 6 slices Bacon, cooked and crumbled

• Produce

  • 5 oz Baby kale and spinach blend or arugula and spinach blend
  • 1/3 cup Cranberries, dried
  • 1 clove Garlic
  • 1/2 cup Red onion
  • 1/2 tsp Thyme, dried

• Condiments

  • 2 tsp Dijon mustard
  • 3 tbsp Maple syrup, real

• Baking & Spices

  • 2 Salt and freshly ground black pepper

• Oils & Vinegars

  • 2 1/2 tbsp Apple cider vinegar
  • 6 1/3 tbsp Olive oil

• Nuts & Seeds

  • 1/2 cup Walnuts, toasted

• Dairy

  • 3 oz Feta or goat cheese

• Other

  • 2 1/2 tsp Minced fresh rosemary or 3/4 tsp dried, crushed

Found on cookingclassy.com