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Balsamic Butternut Squash Salad with Bacon

This balsamic butternut squash salad features crispy bacon and a sweet and tangy maple glaze! It's a healthy, paleo friendly side dish with only 5 ingredients!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 People, as a side
Calories 177kcal


  • 4 Slices Thick-cut, hickory-smoked bacon
  • 2 1/2 Tbsp Good-quality Balsamic vinegar divided
  • 2 Tbsp Maple syrup
  • 1 Medium Butternut squash (3 lbs) Spiralized with blade D
  • 1 Large onion Spiralized with blade A
  • 1 tsp Sea salt
  • Pinch of pepper


  • Cook the bacon in a large, high-sided pan set over medium heat until golden brown and crispy, flipping once.  Once cooked, transfer to a paper-towel lined plate and lightly press out any excess fat. Reserve the fat in the pan.
  • Into the pan add 2 Tbsp of the balsamic vinegar, reserving the rest for later, along with the maple syrup. Cook, stirring constantly, until the mixture thickens, only about 20 seconds.
  • Add in the spiralized squash and onion noodles and toss until evenly coated in the balsamic vinegar mixture. Add in the salt and pepper and toss until evenly mixed.
  • Cook, tossing occasionally, until the squash is fork tender and the begins to caramelize, about 8-12 minutes.
  • Once cooked, remove from heat and stir in the remaining 1/2 Tbsp balsamic vinegar. Additionally, crumble the bacon and stir it in.


Calories: 177kcal | Carbohydrates: 27.3g | Protein: 4.8g | Fat: 6.2g | Saturated Fat: 2.5g | Polyunsaturated Fat: 0.1g | Cholesterol: 10mg | Sodium: 241.9mg | Potassium: 516.6mg | Fiber: 5.2g | Sugar: 6g | Vitamin A: 10780IU | Vitamin C: 35.3mg | Calcium: 77mg | Iron: 1.1mg