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.
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
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1Place 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 -
2Remove 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 -
3Place 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 -
4Remove from oven and allow to cool
oven