A Salad Suited for Dinner (GF, DF, EF)

Most of the time when I tell people about my dietary restrictions, which is pretty often since I wear them on my medical bracelet, they reply, “So, what can you eat?!” I quickly pull out a blog post, or ask them to name a dish they like and describe how I could modify it. (Just don’t ask me about omelets. I still have no idea how to make a faux-omelet.) Yet, somehow, everyone still assumes I live off salads.

Salads?! I don’t even eat them that often. (Soups, on the other hand, I could survive off soups. You can freeze them to last all winter, and they bring so much warmth on a chilly day.) Now, a good salad with a homemade dressing, can also go a long way. A Salad Suited for Dinner (GF, DF, EF)

And, this salad is the perfect balance. (I can say that since my amazing mom created this dish!) The base salad and dressing is light, while the bacon and butternut squash add a bit of heaviness to hold down the meal. The flavors bring warmth to what I would call a lovely fall classic dish that you’ll have to try out yourself! So, without further ado, here’s the recipe.

Mixed Greens with Roasted Butternut Squash, Bacon, and Chicken

Allergens: Celiac friendly and free of the Top 8 allergens. Always check the ingredient labels for the products you choose to purchase.

Serving Size: Makes 4 entrée salads

Ingredients

  • 8 bacon slices, cut into 1/2-inch pieces
  • ½ large butternut squash, cut in bite sized pieces
  • olive oil
  • salt and pepper
  • 4 cups (packed) coarsely chopped escarole (from 1 head)
  • 1 5-oz bag mixed baby greens (about 8 cups)
  • 4 green onions, chopped (white and pale green parts only)
  • 2 tbsp. chopped fresh basil
  • 2 tbsp. chopped fresh cilantro
  • 1 tbsp. chopped fresh tarragon
  • 6 tbsp. olive oil
  • 2 tbsp. red wine vinegar
  • Grilled chicken, 4 breasts

Preparation

  1. Cook bacon in heavy large skillet until crisp. Transfer to paper towels to drain.A Salad Suited for Dinner (GF, DF, EF)
  2. Preheat the oven to 400 degrees. Place the butternut squash on a medium sized cookie sheet. Coat with olive oil and season with salt and pepper to taste. Bake for 45 minutes, tossing every 15 minutes.A Salad Suited for Dinner (GF, DF, EF)
  3. Toss the escarole, mixed greens, onions, basil, cilantro, and tarragon in large bowl. Add the olive oil and toss again. Add the red wine vinegar and toss a final time.
  4. Season with salt and pepper, and divide among four plates. Sprinkle with bacon and butternut squash. Top with grilled chicken, and serve!A Salad Suited for Dinner (GF, DF, EF)

Inspired from a Bon Appetit side salad, February 2002

And, lastly, to my Fiesta Friday friends, I hope you get a chance to enjoy the beautiful fall weather. I’ll be going to a knife skills class on Saturday, which means there may just be a homemade pico de gallo recipe coming soon.

Have a wonderful weekend y’all!

P.S: Here are some awesome pumpkins from the Jack-O-Lantern Spectacular at the Rogers Williams Park Zoo.

Jack-O-Lantern

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