This yummy holiday ready roasted squash salad is just the side dish you need on your Thanksgiving table this year. Yes I said Thanksgiving! I honestly cannot wrap my mind around the fact that we will be celebrating that holiday next month! We are staying here for the Thanksgiving holiday since Chris does not get but 3 days off. It will be the first time that I make a Thanksgiving dinner by myself. Just the thought makes me a bit nervous! In my mind it is never to early to start planning and this beautiful holiday ready squash salad is so perfect because it is super easy.
I cannot take full credit for the idea. While at my mom’s house last week I saw this recipe in one of her Paula Deen magazines. Instead of just the butternut squash, I decided to roast a cauliflower as well. The outcome was superb! The crunchiness of the bacon and green onions combined with the tanginess of the Parmesan and feta cheese make this salad a winner. The fall is such a great time to buy cauliflower and butternut squash. They are at peak season and thus give the most nutritional value during this time. The gorgeous fall tones in the salad are right on point and would be so pretty next to your Thanksgiving turkey! Speaking of turkey, I need to be looking into what in the world I am going to do about that! 🙂 I am thinking that buying one already cooked will be in the cards!
I hope you all have a great weekend! Chris thankfully has fall break starting today. We are headed to NYC next week and I can’t wait to see George’s face when he hits the big city. I am also looking forward to much needed family time. I really had no idea how intense this first semester would be for Chris and really all of us! It’s crazy how much studying he has to do each day. George and I meanwhile are holding down the fort here in our little apartment. I am super thankful that he has adjusted well to our move and seems happy here. Thanks for stopping by!
Holiday Ready Roasted Squash Salad
1 butternut squash peeled and cubed (I would recommend buying one already cut up. These squash are so hard to chop on your own!)
1 Cauliflower chopped
2 tbsp olive oil
6 slices of thick cut bacon chopped and cooked
1/3 cup green onions chopped
1/4 cup feta cheese
1 cup parmesean cheese
salt and pepper to taste
Roast the squash and cauliflower tossed in the olive oil on 425 till golden and soft. Sprinkle the parmesean cheese over the veggies and place back in the oven until bubbly and melted. Cook the bacon and combine the remaining ingredients in a bowl. Serve warm.