Lunch: Crispy Butternut Squash Spinach Salad with Bacon-Shallot Vinaigrette

Recipe by Anna Watson Carl Use this bacon dressing to make greens or any roasted vegetable instantly taste so much better.

This recipe includes fertility superfoods such as:

Spinach

Health and fertility benefits of Crispy Butternut Squash Spinach Salad with Bacon-Shallot Vinaigrette

Fresh spinach is an excellent source of vitamin K, vitamin A, vitamin C, and vitamin B6, all of which have significant roles in reducing inflammation in the body, all of which help in the case of infertility.

Ingredients

1 small butternut squash, peeled, seeded, and cubed or cut into half moons
1 tbsp. extra-virgin olive oil
kosher salt
Black pepper
6 slices bacon
1 shallot, minced
1/4 c. red wine vinegar
1 tbsp. brown sugar
5 oz. baby spinach (about 6 cups)
1/2 c. pecans, toasted and chopped

Instructions

Preheat oven to 425 degrees F. 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, sauté 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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