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

 
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
This recipe is suitable for a paleo diet.paleo
This recipe is suitable for a primal diet.primal
 
One serving costs about $3.63 One serving costs about $3.63

$3.63 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 gluten-free,dairy-free,paleo,primal,gluten free,dairy free,paleolithic,primal,fodmap friendly side dish,antipasti,salad,starter,snack,appetizer,antipasto,hor d'oeuvre
spoonacular Score:80%

Spoonacular Score: 80%

 

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 $3.63 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. 1 person has made this recipe and would make it again. It works well as a rather pricey hor d'oeuvre. If you have bacon, sea salt, maple syrup, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. It is brought to you by Foodista. With a spoonacular score of 76%, this dish is solid. Try Thanksgiving Side Dish: Maple Bacon Pecan Roasted Butternut Squash, Butternut Squash and Bacon Salad with Maple-Rosemary Vinaigrette, and Roasted Butternut Squash Salad With Sherry Maple Vinaigrette for similar recipes.

Salad works really well with Chardonnay, Alcoholic Drink, and White Wine. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. One wine you could try is Maddalena Chardonnay. It has 4.9 out of 5 stars and a bottle costs about 13 dollars.

Maddalena Chardonnay

Barrel fermentation in French and American oak, malolactic fermentation, lees stirring, and sur lie aging develop this wine to its greatest potential. Maddalena Vineyard Chardonnay greets the nose with a potpourri of fruit-driven aromas, including citrus, guava, and orange peel. These aromas are complemented by a mineral element, described as "wet stones." Forward fruit is also revealed in the mouth, which is accompanied by good structure and a long, crisp finish.

» Get this wine on Wine.com

Ingredients

Servings:
5 slice
5 slice bacon
bacon
0.5 tsps
0.5 tsps black pepper
black pepper
3 cups
3 cups butternut squash
butternut squash
0.25 tsps
0.25 tsps dijon mustard
dijon mustard
0.5 cup
0.5 cup extra virgin olive
extra virgin olive
0.25 cup
0.25 cup maple syrup
maple syrup
1 pkg
1 pkg mixed greens
mixed greens
1 cup
1 cup pecans
pecans
0.25 tsps
0.25 tsps sea salt
sea salt
0.25 cup
0.25 cup sherry vinegar
sherry vinegar
1 pkg
1 pkg spinach leaves
spinach leaves
5 slice bacon
5 slice
bacon
0.5 tsps black pepper
0.5 tsps
black pepper
3 cups butternut squash
3 cups
butternut squash
0.25 tsps dijon mustard
0.25 tsps
dijon mustard
0.5 cup extra virgin olive
0.5 cup
extra virgin olive
0.25 cup maple syrup
0.25 cup
maple syrup
1 pkg mixed greens
1 pkg
mixed greens
1 cup pecans
1 cup
pecans
0.25 tsps sea salt
0.25 tsps
sea salt
0.25 cup sherry vinegar
0.25 cup
sherry vinegar
1 pkg spinach leaves
1 pkg
spinach leaves

Equipment

baking sheet
baking sheet
whisk
whisk
bowl
bowl
oven
oven
frying pan
frying pan
baking sheet
baking sheet
whisk
whisk
bowl
bowl
oven
oven
frying pan
frying pan


Instructions

  1. Method to prepare Vinaigrette: 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.
  2. Method to prepare the salad: Washed mix greens and spinach leaves and set aside. 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. 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. Remove from oven and allow to cool

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.63
Ingredient
5 slices bacon
½ teaspoons black pepper
3 cups butternut squash
¼ teaspoons dijon mustard
½ cups extra virgin olive
¼ cups maple syrup
1 package mixed greens
1 cup pecans
¼ cups sherry vinegar
1 package spinach leaves
Price
$1.41
$0.03
$0.92
$0.01
$1.29
$2.05
$1.81
$3.08
$1.40
$2.54
$14.53

Nutritional Information

Quickview
459 Calories
9g Protein
34g Total Fat
33g Carbs
38% Health Score
Limit These
Calories
459k
23%

Fat
34g
53%

  Saturated Fat
6g
38%

Carbohydrates
33g
11%

  Sugar
15g
17%

Cholesterol
18mg
6%

Sodium
401mg
17%

Get Enough Of These
Protein
9g
18%

Vitamin A
18171IU
363%

Vitamin K
348µg
332%

Manganese
2mg
126%

Vitamin C
49mg
59%

Folate
182µg
46%

Magnesium
133mg
33%

Potassium
1026mg
29%

Vitamin B2
0.48mg
28%

Vitamin B1
0.42mg
28%

Vitamin E
4mg
28%

Copper
0.5mg
25%

Fiber
6g
24%

Vitamin B6
0.45mg
22%

Iron
3mg
21%

Phosphorus
190mg
19%

Vitamin B3
3mg
17%

Calcium
167mg
17%

Zinc
2mg
15%

Selenium
7µg
11%

Vitamin B5
0.87mg
9%

Vitamin B12
0.14µg
2%

covered percent of daily need

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