Poultry & Pork · Uncategorized

Roasted Squash, Apple, Bacon & Spinach Salad

Acorn Squash, Apple, Bacon & Spinach Salad 2 - The Duo Dishes

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Halfway through the first month of the New Year, and here’s the first new post! Not the best way to start out, but that’s how it goes. There have been many delicious meals since November, thanks to the bountiful holidays, but not one has been shared here. Well, here’s the first one that was shared with friends for Thanksgiving dinner. It is a salad that combines a few of my favorite items in one bowl. They were perfect in the fall, and they’re just as great now.

I’m not going to lie. There were a lot of desserts pulled out of ovens and forked into mouths during the holidays, and I’m going to share a couple of them in the weeks to come. But right now, I think it’s best we start with something somewhat healthy. It’s a spinach salad with smokey bacon and roasted acorn squash and apples. Roasting the squash and apples enhances their natural sweetness. To add a bit of crunch to each bite, dried cranberries and pieces of pecans are tossed in the mix. The dressing combines tangy lemon juice, apple cider vinegar and Dijon mustard with sweet maple syrup to balance it all out.

This was a great autumn salad for Thanksgiving, and it’s one that can slide into the rest of these chilly months. The bacon isn’t necessary, especially if you’re trying to eat less meat, but it does offer great flavor when combined with the other ingredients. Usher in the New Year, and stay in line with your resolutions, with this salad.

Acorn Squash, Apple, Bacon & Spinach Salad 1 - The Duo Dishes

Roasted Squash, Apple, Bacon & Spinach Salad
Author: The Duo Dishes
Serves: Serves 8 to 10
  • Salad
  • 9 ounces thick applewood smoked bacon
  • 12 ounces acorn squash, halved, seeded and sliced 1/4″ thick
  • 2 medium crisp apples (ie. Fuji, Granny Smith, etc.), sliced 1/4″ thick
  • 2 tablespoons olive oil
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 12 ounces spinach
  • 1/3 cup dried cranberries
  • 1/3 cup toasted pecan pieces
  • Dressing
  • 1/2 cup olive oil
  • 3 tablespoons lemon juice
  • 1/4 cup lemon juice
  • 1/4 cup apple cider vinegar
  • 2 teaspoons Dijon mustard
  • 2 tablespoons maple syrup
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  1. Preheat oven to 425 degrees F. Cover a baking sheet with foil.
  2. Lay the bacon on the tray. Bake for 30-35 minutes, or until crisp. Transfer the cooked bacon to a plate lined with paper towels, and cool completely. Slice into 1/4″ pieces, and set aside.
  3. In a large bowl, toss the squash and apple slices with the olive oil, and season with salt and pepper. Roast for 25-30 minutes, or until soft and browned around the edges. Cool to the touch.
  4. Pour one-third of the spinach into the bowl of a serving bowl. Top with one-third of the bacon, squash and apples. Sprinkle a few of the cranberries and pecans on top. Repeat in layers with the remaining ingredients.
  5. To make the dressing, pour all of the ingredients into a medium jar or bowl. Shake or whisk until smooth. Serve alongside the salad.

2 thoughts on “Roasted Squash, Apple, Bacon & Spinach Salad

  1. I started out slow this year too, don’t stress it. I like this salad, I love fresh spinach but sometimes I get that weird tooth feeling when eating fresh spinach.

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