Roasted Butternut Squash, Pecan, Bacon, Mix Green & Baby Spinach Salad With Maple Syrup Vinaigrette
Basic Information
- Servings: 4
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 79.76
- Health score: 38.00
- Weight Watcher points: 14.00
Summary
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. Try Thanksgiving Side Dish: Maple Bacon Pecan Roasted Butternut Squash, Butternut Squash and Bacon Salad with Maple-Rosemary Vinaigrette, and Roasted Butternut Squash Salad With Sherry Maple Vinaigrette for similar recipes.
Ingredients
bacon5 slices
pepper0.5 teaspoon
butternut squash3 cups
dijon mustard0.25 teaspoon
extra virgin olive0.5 cup
maple syrup0.25 cup
greens1 package
pecans1 cup
sea salt0.25 teaspoon
sherry vinegar0.25 cup
spinach leaves1 package
Instructions
Step 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.
Step 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.
Step 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.
Step 4
Remove from oven and allow to cool
Categories
Dish Types: side dish, antipasti, salad, starter, snack, appetizer, antipasto, hor d'oeuvre
Diets: gluten free, dairy free, paleolithic, primal, fodmap friendly