Roasted Butternut Squash, Pecan, Bacon, Mix Green & Baby Spinach Salad With Maple Syrup Vinaigrette
I saw this recipe from one of the foodie’s site but unfortunately I forgot to write down the url. This recipe is adapted from the Kitchen of Once Upon a Plate. the two things that I changed in this recipe included using pecans instead of walnuts (my hubby is a southern boy through & through) and I added spinach mixed into the regular salad greens (another favorite of ours.) We enjoyed this salad so much that we did not want the meal to end. The flavors in this salad go extremely well with a favorite white wine, which for me is usually on the slightly sweet (demi sec) side of the equation. We drank an Australian Gerwurtztraminer with it that evening.Heaven!
Total Steps
2
Ingredients
13
Tools Needed
15
Ingredients
- 1 packet 125 gm mixed greens
- 1 packet 125 gm spinach leaves
- 3 cup butternut squash
- 5 slice bacon
- 1 cup pecans
- 1/4 cup Pure Maple Syrup
- 1/4 cup Sherry Vinegar
- 1/2 cup extra virgin olive oil
- 1/4 teaspoon Dijon Mustard
- 1/4 teaspoon Sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- kosher salt
Instructions
Step 1
Method to prepare Vinaigrette: Place Maple syrup in a small pan, bring to a<a href="/W7VKDJHH"> boil</a>,<a href="/H3TYV2MZ"> reduce</a><a href="/XZFHRHHF"> heat</a> to medium and allow syrup to<a href="/H3TYV2MZ"> reduce</a> by about half. In a small bowl,<a href="/GV3SK283"> whisk</a> together the<a href="/H3TYV2MZ"> reduced</a> maple syrup with the vinegar,<a href="/GV3SK283"> whisk</a> in the Dijon mustard, then<a href="/GV3SK283"> whisk</a> in the oil until mixture is<a href="/NS68235Z"> emulsified</a>.<a href="/H7TNTGFZ"> Season</a> with<a href="/DPSVTKVY"> salt</a> and pepper to<a href="/WDCS6JL5"> taste</a>.
Step 2
Method to prepare the <a href="/W5YYKHT2">salad:</a> <a href="/8BSVY4LZ"> Washed</a><a href="/7S3QCKWK"> mix</a> greens and spinach leaves and set aside. Remove<a href="/8YHHJCST"> skin</a> and<a href="/FYFCQVPR"> seeds</a> of Butternut squash and into cubes/dice (about 3/4-inch). <a href="/3JDX2Q84">Slices </a>of bacon, <a href="/3JDX2Q84">sliced </a>crosswise into thin strips and <a href="/NZ2LK8CC">fried </a>until just crisp, drained. Spray some oil on the pan and <a href="/P5CFVDV7">roast </a>pecans. Place diced butternut squash on rimmed <a href="/RNT367Z2">baking </a>sheet, toss with a tablespoon olive oil to <a href="/6BTCX64M">coat,</a> then sprinkle lightly with <a href="/2GFPZVQK">kosher </a><a href="/DPSVTKVY">salt </a>and freshly <a href="/5YGQYH5K">ground </a>pepper. <a href="/P5CFVDV7">Roast </a>in hot oven <a href="/B52FHCF2">turning </a>pieces once or twice until just <a href="/3L3754DG">tender </a>but not mushy. Remove from oven and allow to <a href="/GZFHJC5K">cool </