Bipartisan Salad

Bipartisan Salad
  • Cook Time
  • Prep Time
  • 8Servings


  • 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)


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.

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.

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.

In a serving bowl, top the spinach with the bacon on one side of the bowl and the squash on the other side.