Butternut Squash Salad with Bacon-Shallot Vinaigrette
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  • 1 butternut squash, go ahead and peel seed, and cube that sucker!
  • 1 tbsp. Olive oil
  • Salt and Pepper
  • 1 package of Pederson’s Farms chopped bacon
  • 1 shallot
  • ¼ c. of red wine, wait for it… vinegar (we all wanted it to be Red Wine, too)
  • 1 tbsp. Brown sugar
  • 6 cups of baby spinach
  • ½ c. toasted and chopped pecans


  1. First off, heat up the oven to 425 degrees F. Line a baking sheet with aluminum foil.
  2. Place the butternut squash on the baking sheet, and drizzle with olive oil. Season with salt and pepper. Once oven is heated, roast until golden brown and crispy for 25 minutes.
  3. Meanwhile, in a large skillet, cook the chopped bacon over medium heat until crisp, (just don’t ruin my favorite bacon, please.) It only takes 6 minutes to cook this bacon, when turning occasionally. Transfer to a paper towel-lined plate and take the bacon grease to a small bowl.
  4. No need to dirty-up another dish! In the same skillet, cook shallot over medium-high heat until tender, 4 minutes usually. Stir in red wine vinegar and brown sugar and mix well. Whisk in 2 tablespoons bacon grease and season with salt and pepper.
  5. Place spinach in a large bowl. Add pecans and roasted butternut squash. Pour over warm vinaigrette, tossing gently to combine. Serve immediately, and ENJOY!

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