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Crispy Butternut Squash Spinach Salad with Bacon-Shallot Vinaigrette

Anna Watson Carl
  • 40 minutes
  • Serves 4

INGREDIENTS

6

slices Bacon

5 oz

Baby spinach

1

Butternut squash, small

1

Shallot

1

Black pepper, Freshly ground

1 tbsp

Brown sugar

1

Kosher salt

1 tbsp

Olive oil, extra-virgin

1/4 cup

Red wine vinegar

1/2 cup

Pecans, toasted and chopped