Roasted Beet and Squash Salad with a Warm Maple Bacon Vinaigrette

This big salad is full of hearty veggies and topped with warm maple bacon vinaigrette. The perfect weeknight dinner!

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I don’t know about you but after eating so many big meals over the past few days it’s nice to have a big salad for dinner, but it is still the middle of winter and rather cold outside so you need a salad that is hearty! This combination of roasted squash and beats along with the salty feta and sweet pomegranate seeds makes for a great weeknight dinner.

Now adding a warm bacon vinaigrette is such a wonderful addition. It’s not often that I have a warm dressing on a salad, but when it’s this cold outside it’s worth the extra effort. But, if you don’t want to go to the trouble just use olive oil and you still have a really tasty dish.

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Ingredients

8 cups mixed greens

2 acorn squash

5 small beets

1/4 cup pine nuts

1/4 cup feta

1/4 cup pomegranate seeds

1 lb chicken breasts

3 cloves of garlic

5 sage leaves

2 tbsp butter

salt + pepper to taste

Instructions

Preheat oven to 400. Peel beats then cut into quarters. Drizzle with olive oil and salt + pepper. Place on a baking sheet and roast in the oven for 1 hour turning after 30 minutes.

Cut each end off of your acorn squash then cut in half. Remove seeds then slice into 1-inch pieces. Put into the oven when it is time to turn your beets. Bake for 30 minutes, turning halfway through.

Slice chicken into 2-inch strips. Season with salt and pepper. Add butter to a frying pan and allow to melt. Thinly slice our sage leaves and garlic and add to your melted butter. Place chicken into the pan and fry for 3-5 minutes per side (depending on the thickness of your chicken). While the chicken is cooking baste your chicken with the garlic sage butter.

In a large bowl place your lettuce and sprinkle with pine nuts, feta and pomegranate seeds. Arrange cooked beets, squash and chicken on top and drizzle with vinaigrette.

Vinaigrette Ingredients

4 slices bacon

2 tbsp white wine vinegar

2 tbsp olive oil

1 tbsp maple syrup

salt + pepper

Vinaigrette Instructions

Slice bacon into 1/2 inch pieces. In a saucepan fry your bacon until crispy. Drain all but 1 tbsp of your bacon grease. To the saucepan add vinegar, olive oil + maple syrup. Season with salt + pepper. Serve while still warm.

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