Crispy Butternut Squash Spinach Salad With Bacon Shallot Vinaigrette Recipe 415 Food

CRISPY BUTTERNUT SQUASH SPINACH SALAD WITH BACON-SHALLOT VINAIGRETTE RECIPE - (4.1/5)

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.

KALE AND BUTTERNUT SQUASH SALAD WITH WARM BACON VINAIGRETTE

Steps:

• Whisk the vinegar, honey and a pinch of salt and pepper in a large bowl. Add the kale, red onion and squash and toss. Massage with your fingers until everything is evenly coated and the kale softens slightly.
• Heat the olive oil in a small saucepan over medium-high heat. Add the bacon and cook, stirring occasionally, until crisp, 10 to 12 minutes. Remove from the heat and stir in the rosemary. Let sit until it stops sizzling, about 1 minute.
• Using a slotted spoon, transfer the bacon pieces to the salad. Pour the bacon drippings into a small bowl; you should have about 5 tablespoons (if you don't, add more olive oil to make up the difference). Add the warm bacon drippings to the salad and toss well; season with salt and pepper. Top with the pomegranate seeds.

ROASTED BUTTERNUT SQUASH AND SPINACH SALAD

Steps:

• .Preheat oven to 425°F
• Coat baking sheet with olive oil spray. Toss squash and bell pepper with 2 teaspoons of the oil, thyme, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper in medium bowl.
• Arrange in single layer on prepared baking sheet.
• Roast 25 to 30 minutes, stirring occasionally, until tender and lightly browned. Let cool 10 minutes.
• Whisk lemon juice, honey, remaining oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in large bowl.
• Add onion, spinach, apple, radicchio, sunflflower seeds, and squash mixture. Toss to combine.

ROASTED BUTTERNUT SQUASH SALAD WITH WARM CIDER VINAIGRETTE

Steps:

• Heat oven to 400°F.
• In a large bowl, combine squash, 2 tablespoons oil, maple syrup, 1 teaspoons salt, and 1/2 teaspoons pepper. toss well, then spread squash evenly over a baking sheet.
• Roast squash until tender, turning once, 15-20 minutes. Add cranberries to pan for the last 5 minutes.
• While squash is roasting, in a samll saucepan, combine apple cider, vinegar and shallots. Bring to a boil over medium-high heat, then cook for 6 - 8 minutes or until liquid is reduced to about 1/4 cup.
• Remove saucepan from heat and whisk in mustard, remaining 1/2 cup olive oil, and remaining 1 teaspoons salt and 1/2 teaspoons pepper.
• Place arugula in a large serving bowl. Add roasted squash mixture, walnuts and parmesan. Spoon just enough vinaigrette over salad to moisten, then toss well.
• Sprinkle with salt and pepper and serve immediately.

AIR FRYER BUTTERNUT SQUASH, FENNEL AND SHALLOT SALAD

Steps:

• Add 3 tablespoons of the maple syrup and the red wine vinegar to a small saucepan over medium-low heat and stir to combine. Add the 2 teaspoons tarragon and the rosemary and stir. Simmer until fragrant, about 5 minutes. Remove from the heat and set aside.
• Preheat an air fryer to 385 degrees F. Add the butternut squash, shallots, fennel, garlic, olive oil, 1 tablespoon of the Dijon and a generous sprinkle each of salt and pepper to a large bowl and toss to combine. Put the vegetables in an even layer in the air fryer basket and cook until the squash and the shallots start to char around the edges, 20 to 25 minutes. You can do this in batches if you have a smaller air fryer or want crispier edges.
• While the vegetables air fry, strain the maple vinegar through a fine-mesh sieve into a small bowl. Add the remaining 3 tablespoons Dijon and stir or whisk to combine. Thin out with water and season with salt and pepper, if necessary.
• Transfer the vegetables to a large heatproof bowl and toss with the remaining 1 tablespoon maple syrup and 1 tablespoon tarragon.
• Dress the spinach spring mix with the vinaigrette and divide among serving bowls. Top with the vegetables, then garnish with fennel fronds and crushed peanuts.