Balsamic Butternut Squash Salad with Bacon

• Gluten free
• Paleo

• Meat

  • 4 Slices Hickory-smoked bacon, Thick-cut

• Produce

  • 1 Butternut squash, medium
  • 1 Onion, large

• Condiments

  • 2 1/2 tbsp Balsamic vinegar, good quality
  • 2 tbsp Maple syrup

• Baking & Spices

  • 1 Pinch Pepper
  • 1 tsp Sea salt

Found on foodfaithfitness.com

Description

Directions

• Cook the bacon in a large, high-sided pan set over medium heat until golden brown and crispy, flipping once.  Once cooked, transfer to a paper-towel lined plate and lightly press out any excess fat. Reserve the fat in the pan.
• Into the pan add 2 Tbsp of the balsamic vinegar, reserving the rest for later, along with the maple syrup. Cook, stirring constantly, until the mixture thickens, only about 20 seconds.
• Add in the spiralized squash and onion noodles and toss until evenly coated in the balsamic vinegar mixture. Add in the salt and pepper and toss until evenly mixed.
• Cook, tossing occasionally, until the squash is fork tender and the begins to caramelize, about 8-12 minutes.
• Once cooked, remove from heat and stir in the remaining 1/2 Tbsp balsamic vinegar. Additionally, crumble the bacon and stir it in.
• DEVOUR.

Nutrition