Your Cart

You are away from FREE SHIPPING
🎉 Congrats! You've unlocked FREE SHIPPING!
[{ formatPercentage(Cart.freeShippingPercentComplete(), 0) }]
Sign in or create an account to unlock FREE SHIPPING at $25!

Free gift with purchase over !

Your cart is currently empty

Fill your cart with your favorite products and make your meals healthy and exciting again!

Fall Salad with Acorn Squash and Bacon

September 21, 2020



Fall salad with acorn squash, bacon, Brussels sprouts in a white bowl next to Primal Kitchen Avocado Oil

This seven-ingredient (not counting salt and pepper) fall salad recipe combines autumn vegetables with a tangy, herby Italian dressing, and a combination of soft, crisp, crunchy, and chewy textures. A nod to the flaming colors of peak fall foliage, the pea-green curl of the Brussels sprouts petals, amber flesh of the acorn squash, and brick-hued scraps of bacon resemble the glorious metamorphosis of the trees. This fall salad needs little more adornment than the simple avocado oil, red wine vinegar, and trinity of herbs (basil, oregano, thyme) in our Italian Dressing, but if you could add additional crunch with sunflower or pumpkin seeds, and creaminess with goat cheese or diced avocado.

Want to learn how to make tasty, restaurant-style salads at home?

Get 7 days of FREE salad recipes, instructional videos, tips and tricks, downloadable bonuses, and more! Sign Up for the 7 Days, 7 Salads Challenge.

Fall salad in a white bowl with wooden tongs overhead shot

Fall Salad with Acorn Squash and Bacon

Time: 75 minutes

Servings: 4

Ingredients

Fall salad ingredients: baby spinach, shallots, bacon, acorn squash, Brussels sprouts with Primal Kitchen Avocado Oil and Italian Dressing

Instructions

  • Preheat the oven to 375ºF. 
  • Insert a sharp chef's knife on one side of the stem of the acorn squash. Cut straight through the squash (don't try to cut through the stem) until the knife doesn't meet any more resistance and you've cut through to the middle of the squash. Continue cutting around the side of the squash around the other side until you're at the other side of the stem.
  • Put the knife down, and use your hands to pry the squash apart. Scoop the seeds and stringy insides out of the middle of the squash on each side, then place on a baking sheet. Drizzle half of the avocado oil on each side, and sprinkle with salt and pepper.
  • Roast the squash for 50 to 60 minutes, or until the halves are roasted around the edges and you can poke a fork easily through the flesh of the squash.
  • Set the squash aside to cool and turn the oven off.
  • Cook the bacon in a cast iron skillet over medium heat until it's crispy. Drain bacon on paper towels and allow to cool. When bacon has cooled, cut or crumble into bits.
  • Place the shallots in the bacon grease for 2 minutes to soften (stir frequently) and then add in the shaved Brussels sprouts. Cook for about 3-4 minutes. Remove from heat.
  • When the squash has cooled enough to handle, place halves on a cutting board, flesh side down. Trim the stem off and discard. Cut each half into 1/4-inch horizontal slices. 
  • Assemble the salad: Place the baby spinach in the bottom of a big serving bowl. Arrange the Brussels sprouts, shallots, acorn squash, and bacon on top of the spinach. Drizzle with Primal Kitchen Italian Dressing, toss, then serve.

Close up shot of fall salad in a white bowl with salad tongs

Nutrition info (per serving):

Calories: 268

Carbs: 19 grams

Net Carbs: 12 grams

Fat: 20 grams

Protein: 7 grams

Nutrition info calculated using Cronometer. 

You might also like these other salad recipes:

Ready to Make It?

Add the items featured in this recipe to your cart, and start spicing up your recipe game!



Also in Recipes

Sweet and Sour Pork

Sweet and Sour Pork

This easy Whole30 Dinner recipe and delicious Chinese-inspired dish is based on takeout fave Sweet and Sour Pork, and is full of sweet and tangy flavor the whole family will love. 

Read More

Southwest Omelet

Southwest Omelet

When it comes to breakfast, most folks fall into two categories: savory and sweet. Those who favor sweet have their n’oatmeal and waffles, but for anyone on the savory side, the Southwest Omelet is the way to go.

Read More

5 Ways to Use Hollandaise

5 Ways to Use Hollandaise

Make the most of this versatile sauce with five unique and delicious recipes. Primal Kitchen Hollandaise is made without butter or heavy cream. Cashew butter and avocado oil give this rich sauce a creamy texture for a no-dairy topper that adds a little bit of flavorful decadence.

Read More