CRISPY BUTTERNUT SQUASH SPINACH SALAD WITH BACON – November 22 – Spinach and Squash Month

Serves

Ingredients

  • SALAD:
  • 1 small, or ½ large butternut squash, peeled and cubed into ¾ inch pieces (around 3-4 cups)
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 6-8 oz bacon slices
  • 1 tablespoon olive oil
  • ½ medium red onion
  • 1 clove garlic, minced
  • ½ cup walnuts or pecans
  • 4 oz feta cheese
  • 8 oz spinach
  • ¼ cup dried cranberries
  • VINAIGRETTE:
  • 3 Tablespoons maple syrup
  • 2 Tablespoons apple cider vinegar
  • 2 Tablespoons red wine vinegar
  • 2 tablespoons brown sugar
  • 2 tablespoons olive oil
  • Reserved bacon grease

Instructions

  1. Preheat oven to 375 degrees Fahrenheit.  
  2. In a large bowl toss the butternut squash cubes with olive oil, salt, and pepper.  Arrange the butternut squash on a baking sheet lined with aluminum foil.  Roast until done, turning halfway through, about 30-40 minutes total.
  3. In a large skillet, over medium heat, add the bacon.  Cook until the fat is rendered, about 5-6 minutes per side.  Reserve the grease.
  4. Add the olive oil and red onion to the skillet.  Cook until the onion is tender, about 8 minutes.  Add the garlic and cook for 1 more minute.
  5. Remove the onion mixture and set aside.  In the same skillet add the walnuts or pecans and roast for 2-3 minutes, stirring occasionally.  

 

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Tomorrow is National Cashew Day and National Cranberry Day.  Tomorrow’s recipe will include both.
 

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