Autumn Spinach Salad with Apples, Bacon and Butternut Squash
Author: 
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 7-8 servings
 
Ingredients
  • 12 oz of baby spinach
  • 1 large Honeycrisp apple, diced
  • 2 cups butternut squash, diced
  • ½ small red onion
  • 12 oz bacon, cooked and crumbled
  • 2 cups cooked chicken, diced
  • ¼ cup dried cranberries (sweetened with juice instead of sugar)
  • 3 tbsp olive oil
  • 1 tsp ground cinnamon
  • 1 tsp fresh or dried rosemary
  • ½ tsp garlic powder
Cider Vinaigrette
  • ½ cup olive oil
  • ¼ cup apple cider vinegar
  • 2 Tbsp maple syrup
  • 2 tsp dijon mustard
  • ½ tsp ground cinnamon
  • ½ tsp fresh or dried rosemary
  • 1 garlic clove, minced
  • ⅛ tsp salt
  • ⅛ tsp pepper
Instructions
  1. For the salad:
  2. Preheat oven to 400 degrees. Place cubed butternut squash in a bowl and toss with olive oil, cinnamon, rosemary and salt and pepper. Spread into an even layer on baking sheet and roast for 20-25 minutes or until fork tender. Allow to cool before adding to salad.
  3. In a large salad bowl toss together spinach, apple, squash, red onion, chicken, bacon and dried cranberries.
  4. For the dressing:
  5. Combine all dressing ingredients in a mason jar and shake until well combined.
  6. Time saving tip: If your short on time to make the dressing, Garlic Expressions also works great with this salad.
  7. Optional salad toppings: pecans, pumpkin seeds, goat or feta cheese
Recipe by Mycah Hunter at https://mycahhunter.com/2017/11/21/autumn-spinach-salad-with-apples-bacon-and-butternut-squash-paleo/