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Carb Smart Roasted Butternut Squash Harvest Salad
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Carb Smart Roasted Butternut Squash Harvest Salad

Carb Smart Roasted Butternut Squash Harvest Salad

with Candied Bacon and Apple

Thyme-roasted squash tossed with a lovely fresh salad is the epitome of fall fare. Topped with salty cheese and crispy bacon, and perfectly matched with sweet apple, this dinner has it all!

Tags:
Carb Smart
New
Low CO2
Allergens:
Sulphites
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

340 g

Butternut Squash, cubes

100 g

Bacon Strips

113 g

Baby Spinach

1 tbsp

Balsamic Vinegar

(Contains Sulphites)

7 g

Thyme

1 unit(s)

Gala Apple

2 tbsp

Maple Syrup

14 g

Seed Blend

½ tsp

Garlic Salt

¼ cup

Feta Cheese, crumbled

(Contains Milk)

Not included in your delivery

2 tbsp

Oil*

0.06 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories600 kcal
Fat35 g
Saturated Fat10 g
Carbohydrate50 g
Sugar34 g
Dietary Fiber6 g
Protein15 g
Cholesterol39 mg
Sodium860 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Parchment Paper
Measuring Spoons
Paper Towel
Silicone Brush
Medium Non-Stick Pan
Large Bowl
Whisk

Instructions

Roast squash
1

Before starting, preheat the oven to 425˚F. Wash and dry all produce. Strip 1 tbsp (2 tbsp) thyme leaves from stems, then finely chop.Add squash, thyme, 1/2 tsp (1 tsp) garlic salt and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with pepper, then toss to combine.Roast in the bottom of the oven, stirring halfway through, until tender and golden-brown, 20-22 min.

Cook bacon
2

Meanwhile, arrange bacon on another parchment-lined baking sheet.Brush 1/2 tsp (1 tsp) maple syrup over bacon.Roast in the middle of the oven, flipping bacon halfway through and brushing again with 1/2 tsp (1 tsp) maple syrup, until crispy and cooked through, 8-12 min.**

Toast seeds
3

Meanwhile, heat a medium non-stick pan over medium heat. When hot, add half the seed blend to the dry pan (use whole package for 4 ppl). Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.

Prep
4

Cut apple into 1/4-inch slices.Add remaining maple syrup, vinegar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine. Set aside.

Finish bacon and squash
5

When squash is cooked, add to the large bowl with dressing. Toss to coat. Set aside.Move bacon to a clean surface, then cut into 1-inch pieces.

Finish and serve
6

Add apples and spinach to the bowl with squash. Toss to combine.Divide harvest salad between bowls.Top with seed blend and candied bacon, then sprinkle with feta.