Crispy Butternut Squash Spinach Salad With Bacon Shallot Vinaigrette Recipe 415
CRISPY BUTTERNUT SQUASH SPINACH SALAD WITH BACON-SHALLOT VINAIGRETTE RECIPE - (4.1/5)
Provided by á-4084
Number Of Ingredients 10
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.
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- Arrange butternut squash on the prepared baking sheet, drizzle with olive oil, and season with salt and pepper.
- Meanwhile, in a large skillet, fry bacon over medium heat until crisp, turning occasionally, about 6 minutes total.
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- For the vinaigrette: In a small saucepan whisk together maple syrup, apple cider vinegar, mustard, garlic and rosemary.
- Bring to a boil over medium heat, then allow to boil, stirring frequently, 2 1/2 minutes. Remove from heat and stir in olive oil and season with salt and pepper (about a scant 1/4 tsp of each).
- For the salad: Preheat oven to 400 degrees. Spray a rimmed baking sheet lightly with non-stick cooking spray. Place squash in a mound on baking sheet.
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- Preheat oven to 425 degrees F. Line a roasting pan with parchment paper or lightly grease your pan.
- Roast Squash: Combine squash with 1 tablespoon olive oil and maple syrup (either do this in a medium sized bowl or right on the baking sheet for one less dish to wash). Spread butternut squash on baking sheet in a single layer, sprinkle with salt and pepper to taste. Cook for 30 minutes, stirring half way through, or until squash is fork tender. Remove from oven and let cool a bit.
- Dressing: In a small bowl mix together the olive oil, vinegar and mustard. Blend until mustard has emulsified. Add in water shallots, salt & pepper and whisk again until combined. Set aside.
- Assemble: Fill your serving dish with salad of choice, add butternut squash, top with cranberries and pepitas. Drizzle your dressing over top and serve.
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- Preheat oven to 400 degrees. Line a baking sheet with foil and spread the squash on the sheet. Toss with 1 tbsp of the oil, and season with salt and pepper. Roast for 15 minutes, or until fork-tender.
- In a skillet, heat the oil over medium-high heat. Season the chicken cutlets on both sides with salt and pepper, and add to the skillet. Cook for one to two minutes on each side, until cooked through. Remove to a plate, and tent with foil to keep warm.
- Reduce the heat under the skillet to medium. Add the bacon to the skillet, and cook until crisp (about 6 minutes). Remove the bacon from the pan, reserving the drippings.
- Add the shallots to the bacon drippings and saute for about 30 seconds. Add the vinegar, chicken stock, and maple syrup, and stir, scraping up any stuck bits from the bottom of the skillet. Cook for 1 minute. Remove from the heat and season to taste with salt and pepper, if needed.
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