Roasted Butternut Squash, Pecan, Bacon, Mix Green & Baby Spinach Salad With Maple Syrup Vinaigrette

Name: Roasted Butternut Squash, Pecan, Bacon, Mix Green & Baby Spinach Salad With Maple Syrup Vinaigrette
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 5 slices Baby Back Ribs (5 slices of bacon); ½ tsp Black Peppercorns (1/2 teaspoon freshly ground black pepper); 3 cup Butternut Squash (3 cups butternut squash); ¼ tsp Dijon Mustard (1/4 teaspoon Dijon Mustard); ½ cup Extra Virgin Olive Oil (1/2 cup extra virgin olive); ¼ cup Maple Syrup (1/4 cup Pure Maple Syrup); 1 package Mixed Greens (1 package mixed greens); 1 cup Pecans (1 cup pecans); ¼ tsp Sea Salt (1/4 teaspoon Sea salt); ¼ cup Sherry Vinegar (1/4 cup Sherry Vinegar); 1 package Spinach (1 package spinach leaves)

60 minMediterranean

Servings4

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Gluten Free
Dairy Free
Paleo

Steps

1Place Maple syrup in a small pan, bring to a boil, reduce heat to medium and allow syrup to reduce by about half. In a small bowl, whisk together the reduced maple syrup with the vinegar, whisk in the Dijon mustard, then whisk in the oil until mixture is emulsified. Season with salt and pepper to taste.Method to prepare the salad: Washed mix greens and spinach leaves and set aside.
2Remove skin and seeds of Butternut squash and into cubes/dice (about 3/4-inch). Slices of bacon, sliced crosswise into thin strips and fried until just crisp, drained. Spray some oil on the pan and roast pecans.
3Place diced butternut squash on rimmed baking sheet, toss with a tablespoon olive oil to coat, then sprinkle lightly with kosher salt and freshly ground pepper. Roast in hot oven turning pieces once or twice until just tender but not mushy.
4Remove from oven and allow to cool