Best Crispy Butternut Squash Spinach Salad With Bacon Shallot Vinaigrette Recipes

Crispy Butternut Squash Spinach Salad with Bacon-Shallot Vinaigrette Recipe - (4.1/5) image

Provided by á-4084

Number Of Ingredients 10

1 small butternut squash, peeled, seeded, and cubed or cut into half moons
1 tablespoon extra-virgin olive oil
Kosher salt
Freshly ground black pepper
6 slices bacon
1 shallot, minced
1/4 cup red wine vinegar
1 tablespoon brown sugar
5 ounces baby spinach (about 6 cups)
1/2 cup pecans, toasted and chopped

Steps:

Preheat oven to 425°F and line a baking sheet with aluminum foil. Arrange butternut squash on the prepared baking sheet, drizzle with olive oil, and season with salt and pepper. Roast until golden brown and crisp, 20 to 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 discard all but 1 tablespoon of bacon grease. In the 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 more tablespoons bacon grease and season with salt and pepper. Place spinach in a large bowl. Add pecans and roasted butternut squash and pour over warm vinaigrette, tossing gently to combine. Serve immediately.

Roasted Butternut Squash and Spinach Salad image

Provided by smellyvegetarian

Categories < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

3/4 lb butternut squash (cut in 3/4-inch cubes)
1 red bell pepper, cut into 3/4-inch pieces
2 tablespoons extra virgin olive oil
1 teaspoon fresh thyme (or 1/2 tsp dried)
2 tablespoons lemon juice
2 teaspoons honey
1/4 small red onion, chopped
4 cups Baby Spinach
1 gala apples, cored and thinly sliced
1 cup radicchio
1/2 cup unsalted sunflower seed kernels
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

.Preheat oven to 425°F
Coat baking sheet with olive oil spray. Toss squash and bell pepper with 2 teaspoons of the oil, thyme, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper in medium bowl.
Arrange in single layer on prepared baking sheet.
Roast 25 to 30 minutes, stirring occasionally, until tender and lightly browned. Let cool 10 minutes.
Whisk lemon juice, honey, remaining oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in large bowl.
Add onion, spinach, apple, radicchio, sunflflower seeds, and squash mixture. Toss to combine.