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Butternut squash salad close up

 1 butternut squash, peel seed, and cube
 1 tbsp. Olive oil
 Salt and Pepper
 1 package of Pederson’s Farms chopped bacon
 1 shallot
 ¼ c. of red wine vinegar
 1 tbsp. Brown sugar
 6 cups of baby spinach
 ½ c. toasted and chopped pecans

1

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, 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

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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Ingredients

 1 butternut squash, peel seed, and cube
 1 tbsp. Olive oil
 Salt and Pepper
 1 package of Pederson’s Farms chopped bacon
 1 shallot
 ¼ c. of red wine vinegar
 1 tbsp. Brown sugar
 6 cups of baby spinach
 ½ c. toasted and chopped pecans

Directions

1

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, 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

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!

Butternut Squash Salad with Bacon-Shallot Vinaigrette

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