Menu
A healthy outside starts with a healthy inside!

828.734.7702    
Book an Appointment

"Homeopathy… cures a larger percentage of cases than any other treatment and is beyond a doubt a safer more economical and the most complete medical science.” Mahatama Ghandi

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


Recent Posts


Tags

mushrooms heavy cream tomato juice Beet-and-Apple Salad Gazpacho goat cheese dressing garlic ghee Broccoli horseradish Lemon Sage Tilapia kalamata olives beets avocados Cinnamon mayo summersalad quinoa casserole curry powder Balsamic Cherry cashews Honey Chipotle avocado salad apple scallops paprika cannellini Wraps beet almond butter Roast Chicken lime croissants fruit gorgonzola Easy Frittata Organic 3-Bean & Vegetable Soup Cauliflower Pizza chia seeds greek yogurt pecans ACV bacon Chicken and Broccoli Stir-Fry bell peppers spicy salmon lemon zest garbanzo beans Citrus Roasted Shrimp Italian seasonings spinach zucchini raisins Crostini peaches Lemon juice sweet potatoes medjool dates cucumbers smoothie Reggiano Cheese banana green beans strawberries chicken salad pistachios tomatoes ham roasted Roasted Brussels Sprouts peppers Southwestern Salsa apple cider vinegar cumin Bartlett pears breakfast nachos MACA Giada's Herbed Quinoa fresh sage rosemary Almonds plums Kiwi gluten free walnuts almond milk avocado banana split coconut lemon roasted carrots white wine vinegar gnocchi honey tomato paste salad roasted beets sandwiches Chicken thyme summer hoisin sauce Guacamole sourdough bread yogurt Gruyère cheese croutons macaroni salad cranberries Shallot breakfast sunflower seeds Fruit Smoothie vegetables pomegranate molasses butter cauliflower crust sugar red wine vinegar tahini white beans pasta olive oil roasted veggies pumpkin Guacamole Toast cucumber eggs broccoli salad sage leaves bruschetta pastry cream garlic Ginger hash browns cashew apricots vanilla bean oranges Budda Bowl black bean pumpkin puree quesadillas pear clove Arugula Dip blueberries parsley berries chard leaves brussel sprouts pie crust cheese bell pepper hummus protein powder cambozola oregano grapes Zucchini Parmesan Crisps Salsa pomegranate carrots Carrot Glaze Squash tilapia sweet potato Goat Cheese cloves dr axe chili stir-fry Salmon onion potato eggplant soup chicken broth


Archive