Bipartisan Salad

November 2008
Bipartisan Salad

by 3 people

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Whip up this easy (and patriotic) salad.

Makes: 8 servings

Prep: 10 mins

Cook: 15 mins

  • 1 large butternut squash, peeled and cut into 1/2-inch cubes (about 4 cups)
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • Salt and black pepper
  • 16 slices thick-cut bacon, cut into 1-inch pieces
  • 2 tablespoons maple syrup
  • 2 tablespoons lemon juice
  • Cayenne pepper
  • 2 6 ounce packages  baby spinach (16 cups)
  1. Preheat the oven to 450 degrees ;. On a baking sheet, toss the squash with 1 tablespoon olive oil and season with salt and black pepper. Spread out in a single layer and roast until tender and just starting to brown, about 10 minutes; let cool.
  2. Meanwhile, in a large skillet, fry the bacon, stirring, until crisp, about 15 minutes. Using a slotted spoon, transfer to paper towels to drain; let cool.
  3. In a small bowl, whisk together the remaining 1/4 cup olive oil, the maple syrup, lemon juice and a pinch of cayenne. Drizzle the dressing over the spinach; toss to coat.
  4. In a serving bowl, top the spinach with the bacon on one side of the bowl and the squash on the other side.
Tip Check out
  • Look for butternut squash with long necks and small roundsthey're easier to handle and have fewer seeds.