Fall Salad with Acorn Squash and Bacon
Rated 5.0 stars by 1 users
Category
Salad, Lunch
Servings
4
Prep Time
15 minutes
Cook Time
70 minutes
Calories
268
If we could capture the feeling of autumn in a bowl, it would be this stunning salad crowned with a drizzle of Primal Kitchen Italian Dressing. Piled high with a melange of golden squash, shaved Brussels sprouts, and baby spinach, it's the perfect lunch or light dinner for the season. Serve this fall salad solo with lots of crispy bacon on top, or add a grilled chicken breast or shredded turkey for an extra protein boost.
Ingredients
-
1 tablespoon Primal Kitchen Avocado Oil
- 1 acorn squash
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 6 strips sugar-free, nitrate-free bacon
- 2 tablespoons shallot, minced
- 2 cups Brussels sprouts, shaved
- 8 cups baby spinach, washed and dried
-
1/2 cup Primal Kitchen Italian Vinaigrette & Marinade
Directions
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 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.
Recipe Note
Nutritional information calculated using Cronometer.
Nutrition
- Serving Size
- 1 serving
- Calories per serving
- 268
- Carbs
- 19 grams
- Fat
- 20 grams
- Protein
- 7 grams
Salads are an excellent choice for those times when you're hungry enough to eat a full meal but also craving something lighter and more refreshing than your typical sandwich or burger. This savory, quick-to-prep fall salad recipe combines classic autumn vegetables with our tangy, herbaceous Italian Vinaigrette & Marinade. Made with avocado oil and other premium ingredients, this bold and flavorful dressing marries the soft, crisp, crunchy, and chewy textures together in glorious harmony.
A nod to the flaming colors of peak fall foliage, the amber flesh of the acorn squash and brick-hued scraps of bacon resemble the glorious metamorphosis of the trees. This fall salad needs no adornment than our Italian Dressing, but feel free to add additional crunch with sunflower or pumpkin seeds and a touch of creaminess with goat cheese or diced avocado.
You might also like these other salad recipes:
- Primal Harvest Bowl with Honey Mustard Vinaigrette
- Green Goddess Salad
- Kale Salad with Avocado Oil & Vinegar Dressing
- Rotisserie Chicken Salad
- Summer Shrimp Salad with Mayo
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