Bacon, Brussels Sprouts and Butternut Squash Salad

Course Salad, side
Author Tammy Blankenship


  • 1 lb Brussels sprouts washed and sliced in half
  • 1 in medium butternut squash peeled and cubed 3/4 inch cubes
  • 3 slices bacon sliced 1/2 long
  • 1 tablespoon olive oil
  • salt
  • pepper
  • balsamic vinegar for serving


  1. Preheat oven to 400 degrees.
  2. Toss butternut squash in olive oil, salt and pepper. Roast in preheated oven for 20-25 minutes.
  3. Throw bacon in a medium skillet and cook until about halfway done. Add Brussels sprouts and cook over medium heat for 10-15 minutes. Stirring occasionally.
  4. The Brussels sprouts should have char spots on them and be tender. (For larger Brussels sprouts, you may have to cook longer).
  5. Toss squash and sprouts together. Add salt and pepper to taste.
  6. Serve immediately topped individually with a drizzle of balsamic vinegar.