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

Name: Roasted Butternut Squash, Pecan, Bacon, Mix Green & Baby Spinach Salad With Maple Syrup Vinaigrette
Total time: 45 min
Yield: 4 servings
Ingredients: 5 slices of bacon; 1/2 teaspoon freshly ground black pepper; 3 cups butternut squash; 1/4 teaspoon Dijon Mustard; 1/2 cup extra virgin olive; 1/4 cup Pure Maple Syrup; 1 package mixed greens; 1 cup pecans; 1/4 teaspoon Sea salt; 1/4 cup Sherry Vinegar; 1 package spinach leaves

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.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

460 kcal

Calories

9 g

Protein

35 g

Fat

33 g

Carbs

Ingredients

For 4 servings

Instructions

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.
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.
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.
4
Remove from oven and allow to cool