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–+ servings
Kate Ramos

Buttercup Squash and Spinach Salad

Roasted buttercup squash and spinach combined with hot bacon dressing for a simple, satisfying salad.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 30 minutes
Servings: 6
Course: Salads
Cuisine: American
Calories: 229
Ingredients Method Nutrition

Ingredients
  

  • 2 pounds buttercup or butternut squash peeled, seeded and thinly sliced
  • 1 tablespoon olive oil
  • 4 ounces chopped bacon
  • 2 shallots thinly sliced
  • 3 tablespoons apple cider vinegar
  • 9 ounces spinach washed, dried and tough stems removed
  • Saba for drizzling (optional)

Method
 

  1. Heat broiler and arrange rack in middle. Place squash in a single layer on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in a single layer again. Place squash under the broiler until browned and tender, 4-5 minutes. Set aside.
  2. Place bacon in a medium frying pan and cook over medium heat until browned and crisp, about 10 minutes. Transfer bacon to a paper towel-lined plate.
  3. Add shallots to the bacon grease in the pan, season with salt and pepper and cook over medium heat until browned. Add vinegar and scrape up any browned bits on the bottom of the pan.
  4. Combine spinach, bacon, and squash in a large bowl. Pour shallot mixture over the top and toss to combine.  Season with more salt and pepper as needed. Drizzle a little saba over the top if desired and serve.

Nutrition

Serving: 1gCalories: 229kcalCarbohydrates: 20gProtein: 13gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 8gCholesterol: 30mgSodium: 368mgFiber: 6gSugar: 4g

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