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CRISPY BUTTERNUT SQUASH SPINACH SALAD WITH BACON – November 22 – Spinach and Squash Month
A savory and very tasty salad. Growing up we grew butternut squash and have had it many different ways. This is now one of my favorites.
If you added some diced chicken it would be the main course.
- Prep Time: 30
- Cook Time: 40
- Total Time: 1 hour 10 minutes
- Category: Salad
- Method: Oven
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
- Preheat oven to 375 degrees Fahrenheit.
- 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.
- 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.
- 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.
- Remove the onion mixture and set aside. In the same skillet add the walnuts or pecans and roast for 2-3 minutes, stirring occasionally.
Nutrition
- Serving Size: 2 cups
- Calories: 968
- Sugar: 20
- Sodium: 1380.5
- Fat: 76.1
- Saturated Fat: 17.4
- Carbohydrates: 55.5
- Fiber: 14.3
- Protein: 28.3
- Cholesterol: 62.8
Keywords: Butternut squash, Bacon, Nuts, Spinach, Cranberries, Spinach and Squash Month,