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

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

bacon

5 slices

pepper

pepper

0.5 teaspoon

butternut squash

butternut squash

3 cups

dijon mustard

dijon mustard

0.25 teaspoon

extra virgin olive

extra virgin olive

0.5 cup

maple syrup

maple syrup

0.25 cup

greens

greens

1 package

pecans

pecans

1 cup

sea salt

sea salt

0.25 teaspoon

sherry vinegar

sherry vinegar

0.25 cup

spinach leaves

spinach leaves

1 package

Cooking in Steps

  1. 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

    salt and pepper

    spinach

    spinach

    dijon mustard

    dijon mustard

    maple syrup

    maple syrup

    vinegar

    vinegar

    greens

    greens

    cooking oil

    cooking oil

    whisk
    whisk
    bowl
    bowl
    frying pan
    frying pan
  2. 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

    butternut squash

    pecans

    pecans

    bacon

    bacon

    seeds

    seeds

    cooking oil

    cooking oil

    frying pan
    frying pan
  3. 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

    butternut squash

    ground black pepper

    ground black pepper

    kosher salt

    kosher salt

    olive oil

    olive oil

    baking sheet
    baking sheet
    oven
    oven
  4. 4
    Remove from oven and allow to cool

    oven
    oven