Maple And Bacon Recipe
roasted butternut squash, charred broccoli, pickled shallot, organic greens, local organic goat cheese, maple vinaigrette
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Ingredients
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Roasted Butternut Squash
Charred Broccoli
Pickled Shallot
Organic Greens
Local Organic Goat Cheese
Maple Vinaigrette
Bacon
Method
Roasted Butternut Squash
- 1
Prepare the Squash
Preheat the oven to 400°F (200°C). Peel and seed the butternut squash, then cut it into 1-inch cubes.
- 2
Season and Roast
Toss the squash cubes in olive oil, salt, and black pepper. Spread evenly on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
Charred Broccoli
- 3
Prepare the Broccoli
While the squash is roasting, prepare the broccoli by cutting it into florets, then rinse and dry.
- 4
Pickled Shallot
- 5
Slice and Soak
Thinly slice the shallot. In a bowl, combine apple cider vinegar, water, sugar, and salt. Add the shallot slices and let them soak for at least 30 minutes.
Maple Vinaigrette
- 6
Mix the Dressing
In a small bowl, whisk together maple syrup, Dijon mustard, olive oil, apple cider vinegar, salt, and black pepper until combined and emulsified.
Bacon
- 7
Assembly
- 8
Combine and Serve
In a large bowl, toss together roasted butternut squash, charred broccoli, pickled shallots, and mixed greens. Crumble goat cheese on top and drizzle with the maple vinaigrette. Crumble crispy bacon over the salad before serving.