Roasted Butternut Squash, Pecan, Bacon, Mix Green & Baby Spinach Salad With Maple Syrup Vinaigrette

Ready in : 45 mins

Roasted Butternut Squash, Pecan, Bacon, Mix Green & Baby Spinach Salad With Maple Syrup Vinaigrette takes about 45 minutes from beginning to end. This recipe makes 4 servings with 460 calories, 9g of protein, and 35g of fat each. For $3.63 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. 1 person has made this recipe and would make it again. It works well as a rather pricey hor d'oeuvre. If you have bacon, sea salt, maple syrup, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. It is brought to you by Foodista. With a spoonacular score of 76%, this dish is solid.

Diets

GLUTEN FREE

DAIRY FREE

PALEOLITHIC

PRIMAL

FODMAP FRIENDLY

Ingredients

bacon

5 slices

pepper

0.5 teaspoon

butternut squash

3 cups

dijon mustard

0.25 teaspoon

extra virgin olive

0.5 cup

maple syrup

0.25 cup

greens

1 package

pecans

1 cup

sea salt

0.25 teaspoon

sherry vinegar

0.25 cup

spinach leaves

1 package

Cooking in Steps

1
Place Maple syrup in a small pan, bring to a boil, reduce heat to medium and allow syrup to reduce by about half. In a small bowl, whisk together the reduced maple syrup with the vinegar, whisk in the Dijon mustard, then whisk in the oil until mixture is emulsified. Season with salt and pepper to taste.Method to prepare the salad: Washed mix greens and spinach leaves and set aside.

salt and pepper

spinach

dijon mustard

maple syrup

vinegar

greens

cooking oil

whisk

bowl

frying pan
2
Remove skin and seeds of Butternut squash and into cubes/dice (about 3/4-inch). Slices of bacon, sliced crosswise into thin strips and fried until just crisp, drained. Spray some oil on the pan and roast pecans.

butternut squash

pecans

bacon

seeds

cooking oil

frying pan
3
Place diced butternut squash on rimmed baking sheet, toss with a tablespoon olive oil to coat, then sprinkle lightly with kosher salt and freshly ground pepper. Roast in hot oven turning pieces once or twice until just tender but not mushy.

butternut squash

ground black pepper

kosher salt

olive oil

baking sheet

oven
4
Remove from oven and allow to cool

oven