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Bacon, Beet, and Butternut Squash Sorghum Salad

Cooking with Books
  • 75 minutes
  • Serves 2 to 4

INGREDIENTS

4

strips Bacon, cooked and chopped

1

Beet, small

1 cup

Butternut squash

1 tbsp

Scallions

1 tbsp

Golden balsamic vinegar

1/2 cup

Sorghum grain

1 tsp

Kosher salt

1/2 tsp

Pepper, fresh cracked

2 tbsp

Olive oil