Warm Autumn Salad with Maple Balsamic Reduction
I was literally dreaming about Butternut Squash because I’m a complete food-nerd. And this warm salad completely made my dreams come true! The flavors of the Butternut Squash, Apple, Cranberries, Cinnamon and Bacon are getting me geared up for Thanksgiving, and pairing it with the Maple Balsamic Reduction just took it to the next level. I hope you love it as much as I did!
SQUASH, APPLE, BACON MIXTURE
•1 1/2 cups Butternut Squash, cubed
•1 Honeycrisp Apple, diced
•1/2 cup Dried Cranberries
•1/2 cup Slivered Almonds (AIP REINTRO)
•4 strips Uncured Bacon, cut into small squares
•2 tsp Cinnamon, divided
•1/2 tsp ground Clove
•1-2 tsp Coconut Oil, optional
- In a bowl, mix the squash, apples, clove and 1 tsp cinnamon.
- In a large skillet, cook the bacon pieces until done and fat is rendered..
- Add the squash and apples, and combine well with the bacon. If not enough fat rendered from the bacon to coat the squash and apples, add coconut oil 1 tsp at a time until sufficient. Cover and cook in medium heat, stirring often, until squash can be pierced with a fork.
- Fold in the cranberries and almonds. Sprinkle the whole mixture with remaining cinnamon and continue cooking covered for about 5 minutes.
•2 cups shredded Brussels Sprouts
•1 cup fresh Arugula
•2 Green Onions, finely sliced
- Layer the arugula, sprouts and onions on a serving plate. Top with squash mixture and balsamic reduction (below).
MAPLE BALSAMIC REDUCTION
•1 cup Balsamic Vinegar
•1 tbsp Organic Maple Syrup
- In a small pot, bring it the vinegar to a boil briefly then reduce heat to medium.
- Add the maple syrup and stir well.
- Continue cooking, stirring often, until the reduction coats the stirring spoon.
- OPTIONAL: you can add more maple syrup for more sweetness, but keep in mind it has a tendency to caramelize!