Spinach Salad with Roasted Butternut Squash & Grapes

Source: thepaleoprize.com
Course: Lunch
Preperation time: 10min
Cooking Time: 25min
Serves: 2

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
1 Tablespoon Coconut Oil(s) 0 0 0 0 7 7 59 59
1/4 cup Extra Virgin Olive Oil 0 0 0 0 27 27 239 239
1/4 cup Pine Nuts, Toasted 1 1 1 1 6 6 59 59
1 cup Red Grapes 1 1 14 14 0 0 52 52
6 Ounce(s) Spinach 2 2 3 3 0 0 20 20
1 Tablespoon Balsamic Vinegar 0 0 1 1 0 0 7 7
1 Teaspoon Fresh Rosemary, Minced 0 0 0 0 0 0 0 0
1 Teaspoon Ground Mustard 0 0 0 0 0 0 5 5
5 Slice(s) Bacon 0 0 0 0 20 20 180 180
1 Medium Butternut Squash, Peeled and Cubed 3 3 38 38 0 0 146 146
Total: Approximate Nutrition Info, Per Serving: 8 58 61 766
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Instructions

  1. Preheat oven to 400 degrees.
  2. Combine squash and grapes on a sheet pan lined with foil. Toss with coconut oil.
  3. Roast squash and grapes for 20-25 minutes. Squash will be fork-tender and grapes will burst a little bit.
  4. Meanwhile, cook bacon strips over medium heat in a large skillet. Let them drain on a paper towel.
  5. Whisk dressing ingredients together (olive oil through rosemary) in a small bowl.
  6. Put spinach in a large salad bowl, crumble up bacon and add it to spinach.
  7. Remove squash and grapes from oven and allow to cool slightly while you toast your pinenuts.
  8. Add the squash and grapes to the spinach while they’re still warm so that the spinach wilts just a little bit.
  9. Sprinkle in pinenuts, add dressing, and toss lightly.
Visit thepaleoprize.com for the full instructions.

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