Menu
A healthy outside starts with a healthy inside!

828.734.7702    
Book an Appointment

"We believe being healthy does NOT require a prescription.” Michelle Sanderbeck, ND

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

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


Archive