Warm Spinach Salad Recipe | Mark’s Daily Apple

“Warm” and “salad” won’t be two phrases you’d usually affiliate, however we promise you that this heat spinach salad recipe has the products!

This high-protein salad boasts colourful, nutrient-dense veggies and wholesome fat. Roughly chopping the greens ensures that you simply get bite-sized greens in each scrumptious chunk, and the crispy bacon, crunchy apples, and completely roasted butternut squash are downright pleasant collectively.

It’s additionally very versatile and customizable. Spinach salad is a traditional, however any greens, child kale, Swiss chard, beet greens, or a mixture will work right here. Instead of butternut squash, substitute delicata squash or kabocha. Swap out the walnuts for pecans or pine nuts and the goat cheese for feta. Try it with ranch dressing as a substitute of honey mustard. You cannot go fallacious. Once you get the nice and cozy spinach salad expertise, you will wish to strive a great deal of completely different variations.

Warm Spinach Salad

Serves:4

Time within the kitchen: 50 minutes

Ingredients

• 5oz. child spinach
• 5oz. child arugula
• 8 slices (about 6 oz) bacon
• 3 cups cubed butternut squash
• 1 pink onion, thinly sliced
• 1/3 cup roughly chopped walnuts
• 1 lb. shredded or chopped cooked rooster
• 4 hard-boiled eggs, peeled and sliced ​​or quartered (see hard-boiling directions under)
• 1/4-1/3 cup Primal Kitchen Honey Mustard Dressing
• Optional: 1 apple, cubed
• Optional: 4oz. goat cheese, crumbled

Directions

Preheat your oven to 375 levels Fahrenheit (190 levels Celsius).

Lay your bacon out on a rimmed sheet pan and bake it within the oven till it reaches your required crispiness. This will in all probability take about 20 minutes, however begin checking after 15. Use thongs to take away the bacon to a towel-lined plate. When it’s cool sufficient to deal with, roughly chop the bacon and set it apart.

Meanwhile, fastidiously toss the cubed butternut squash within the bacon fats within the baking sheet. Arrange the butternut squash in a single layer, then place the pan again within the oven and roast for 20 minutes. Flip the squash over and bake for a further 5 to 10 minutes, or till the squash is golden. Place the squash in a bowl giant sufficient to toss all of the salad elements.

Add the chopped bacon again to the pan and place the pan again within the oven for a couple of minutes to get the bacon heat once more. While the bacon is warming, roughly chop the infant spinach and arugula leaves in batches so theyre in bite-sized items.

Add the nice and cozy bacon, sliced ​​onion, walnuts, rooster, and apple and/or cheese if youre including them to the bowl with the squash. Gently toss the elements with the Primal Kitchen Honey Mustard dressing.

Add the chopped greens and egg and gently toss so all the things is mixed. As you toss the salad collectively, the arugula and spinach will wilt barely. Enjoy straight away or save leftovers for the following day.

Tips:

• You can use chopped roasted rooster breast, leftover rooster, a rotisserie rooster, or no matter protein youd like.
• To preserve it decrease carb, you need to use turnips or radishes in lieu of butternut squash.
• While mixing the greens in with the nice and cozy parts will barely wilt them, it’s also possible to flippantly saut the greens previous to including them to the blending bowl if youd like!

How to Hard-boil Eggs

I’ve an entire put up on How to Cook Eggs Perfectly, Every Time. Here are the highlights:

1. Fill a pot of water about half full with water and a pinch of salt. Bring it to a boil.
2. Carefully add your eggs to the new water.
3. For totally cooked yolks, cook dinner the eggs for 10 minutes.
4. Transfer the eggs to a bowl of ice water. Peel when they’re cool sufficient to deal with.

Check out the opposite put up for extra detailed directions. For this heat spinach salad, it’s also possible to omit the hard-boiled eggs and high the tossed salad with poached eggs. Instructions for poaching eggs are in that very same put up. Enjoy!

Nutrition Facts (of recipe):

• Calories: 446
• Fat: 25 grams
• Total Carbs: 22 grams
• Net Carbs: 17 grams
• Protein: 35 grams

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