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$3.63 per serving
1 likes
Ready in 45 minutes
Spoonacular Score: 79% 
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.
Chardonnay, Sauvignon Blanc, and Gruener Veltliner are my top picks for Salad. 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. The Dutton-Goldfield Dutton Ranch Chardonnay with a 4.7 out of 5 star rating seems like a good match. It costs about 43 dollars per bottle.
2013 was another stellar growing season in the Russian River Valley; warm spring, great flowering weather, and a long moderate ripening season. Our blocks for the Dutton Ranch blend were harvested between September 9 and October 11; the fruit was beautifully clean and ripe, and gave us wines with the acid backbone and luscious citrus and stone fruit flavors we so love from our neighborhood. This wine is about freshness and balance: in the nose it leads with Meyer lemon, pear and mineral notes, with tropical and ginger overtones. In the mouth, the lusciousness of this season is balanced by solid acidity and an evolving fruit core that keeps you coming back. Lemon sourball, ripe pear and a touch of green apple fill out the fruit profile, while the steely minerality and sweet cream add a complexity that we love in this wine. Moderate alcohol and the signature juicy acidity of Green Valley facilitate the fresh, lingering citrus/ginger finish. This is a wine that evolves in the glass and will easily reward 5 years of cellar aging, but both will be a challenge with its immediate allure.
» Get this wine on Wine.com
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
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gluten-free
dairy-free
paleo
primal
