Balsamic Butternut Squash Salad with Bacon

The recipe Balsamic Butternut Squash Salad with Bacon can be made in approximately 20 minutes. For $1.44 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 4. Watching your figure? This gluten free, dairy free, paleolithic, and primal recipe has 292 calories, 7g of protein, and 9g of fat per serving. 64 people have made this recipe and would make it again. It works well as a reasonably priced side dish. This recipe from Food Faith Fitness requires applewood smoked bacon, balsamic vinegar, butternut squash, and pepper. With a spoonacular score of 86%, this dish is great. If you like this recipe, you might also like recipes such as Autumn Butternut Squash Salad with Maple Balsamic Vinaigrette, 2ways2percent: Butternut Squash Pizzan and Creamy Butternut Squash Puree with Scallops and Bacon, and Butternut Squash and Turkey Bacon Salad.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Cook the bacon in a large, high-sided pan set over medium heat until golden brown and crispy, flipping once. Once cooked, transfer to a paper-towel lined plate and lightly press out any excess fat. Reserve the fat in the pan.Into the pan add 2 Tbsp of the balsamic vinegar, reserving the rest for later, along with the maple syrup. Cook, stirring constantly, until the mixture thickens, only about 20 seconds.Add in the spiralized squash and onion noodles and toss until evenly coated in the balsamic vinegar mixture. Add in the salt and pepper and toss until evenly mixed.Cook, tossing occasionally, until the squash is fork tender and the begins to caramelize, about 8-12 minutes.Once cooked, remove from heat and stir in the remaining 1/2 Tbsp balsamic vinegar. Additionally, crumble the bacon and stir it in.DEVOUR.

 

Step by step:

1. Cook the bacon in a large, high-sided pan set over medium heat until golden brown and crispy, flipping once. Once cooked, transfer to a paper-towel lined plate and lightly press out any excess fat. Reserve the fat in the pan.Into the pan add 2 Tbsp of the balsamic vinegar, reserving the rest for later, along with the maple syrup. Cook, stirring constantly, until the mixture thickens, only about 20 seconds.

2. Add in the spiralized squash and onion noodles and toss until evenly coated in the balsamic vinegar mixture.

3. Add in the salt and pepper and toss until evenly mixed.Cook, tossing occasionally, until the squash is fork tender and the begins to caramelize, about 8-12 minutes.Once cooked, remove from heat and stir in the remaining 1/2 Tbsp balsamic vinegar.

4. Additionally, crumble the bacon and stir it in.DEVOUR.

Nutrition Information:

covered percent of daily need