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“For years I have craved sugary foods, but didn’t know why. When I saw the local community center was offering a program on Stressed Out Bodies; Cravings, What Are These About I was intrigued to learn more. Michelle Sanderbeck's presentation helped me to understand why my body was craving certain foods and how to give my body the food and nutrients it needs so that I won’t crave the foods that I know that are not good for my health.” Andrew S.

Crispy Butternut Squash Spinach Salad with Bacon-Shallot Vinaigrette

1 small butternut squash, peeled, seeded and cubed or cut into half moons
1 Tbsp. extra virgin olive oil
kosher salt
Freshly ground balck pepper
1 shallot, minced
¼ c red wine vinegar
1 Tbsp. brown sugar
5 oz. baby spinach (about 6 cups)
½ c pecans, toasted and chopped

 

Preheat oven to 425° and line a baking sheet with aluminum foil.

Arrange butternut squash on the baking sheet, drizzle with olive oil and season with salt and pepper. Roast until golden brown and crisp, 20 -25 minutes.

Meanwhile, in a large skillet, fry bacon over medium heat until crisp, turning occasionally, about 6 minutes total. Transfer to a paper towel lined plate and transfer bacon grease to a small bowel.

In same skillet, cook shallot over medium-high heat until tender, 4 minutes. Stir in red wine vinegar and brown sugar and mix well. Whisk in 2 Tbsp. bacon grease and season with salt and pepper.

Place spinach in a large bowel. Add pecans and roasted butternut squash and pour over warm vinaigrette, tossing gently to combine.

Serve immediately.

Recipe courtesy of Delish


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