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 just get bite-sized greens in each scrumptious chew, and the crispy bacon, crunchy apples, and completely roasted butternut squash are downright pleasant collectively.

It’s can be very versatile and customizable. Spinach salad is a traditional, however any greens—child kale, Swiss chard, beet greens, or a mix—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 an alternative of honey mustard. You can’t go incorrect. Once you get the nice and cozy spinach salad expertise, you’ll wish to strive a great deal of completely different variations.

Warm Spinach Salad

Serves: 4

Time within the kitchen: 50 minutes

Ingredients

• 5 oz. child spinach
• 5 oz. child arugula
• 8 slices (about 6 oz) bacon
• 3 cups cubed butternut squash
• 1 crimson 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 beneath)
• 1/4-1/3 cup Primal Kitchen Honey Mustard Dressing
• Optional: 1 apple, cubed
• Optional: 4 oz. 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 most likely take about 20 minutes, however begin checking after 15. Use tongs 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, rigorously 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 massive sufficient to toss all of the salad substances.

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 that they’re in bite-sized items.

Add the nice and cozy bacon, sliced onion, walnuts, rooster, and apple and/or cheese in the event you’re including them to the bowl with the squash. Gently toss the substances with the Primal Kitchen Honey Mustard dressing.

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

Tips:

• You can use chopped roasted rooster breast, leftover rooster, a rotisserie rooster, or no matter protein you’d 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 components will barely wilt them, you can even frivolously sauté the greens previous to including them to the blending bowl in the event you’d 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 recent water.
3. For totally cooked yolks, prepare 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, you can even omit the hard-boiled eggs and prime the tossed salad with poached eggs. Instructions for poaching eggs are in that very same put up. Enjoy!

Nutrition Facts (¼ of recipe):

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

Print

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Description

This Warm Spinach Salad may be very versatile and customizable! It’s excessive in protein and loaded with colourful and nutrient-dense veggies and wholesome fat. Roughly chopping the greens ensures that you just get bite-sized greens in each scrumptious chew.

5 oz. child spinach

5 oz. child arugula

8 slices (about 6 oz) bacon

3 cups cubed butternut squash

1 crimson onion, thinly sliced

1/3 cup roughly chopped walnuts

1 lb. shredded or chopped rooster

4 hard-boiled eggs, peeled and sliced or quartered

1/4–1/3 cup Primal Kitchen Honey Mustard Dressing

Optional: 1 chopped apple

Optional: 4 oz. goat cheese

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 most likely take about 20 minutes, however begin checking after 15. Use tongs 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, rigorously 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 massive sufficient to toss all of the salad substances.

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 that they’re in bite-sized items.

Add the nice and cozy bacon, sliced onion, walnuts, rooster, and apple and/or cheese in the event you’re including them to the bowl with the squash. Gently toss the substances with the Primal Kitchen Honey Mustard Dressing.

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

Notes

You can use chopped roasted rooster breast, leftover rooster, a rotisserie rooster, or no matter protein you’d like.

To preserve it decrease in carbs, you need to use turnips or radishes in lieu of butternut squash.

While mixing the greens in with the nice and cozy components will barely wilt them, you can even frivolously sauté the greens previous to including them to the blending bowl in the event you’d like!

• Prep Time: quarter-hour
• Cook Time: 40 minutes
• Category: Salad

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 446
• Fat: 25 grams
• Carbohydrates: 22 grams
• Fiber: 5 grams
• Protein: 35 grams
• Net Carbs: 17 grams

Keywords: spinach salad, butternut squash, heat salad

About the Author

A meals blogger, recipe developer, and private chef based mostly in Missouri, Priscilla makes a speciality of low-carb, Paleo, gluten-free, keto, vegetarian, and low FODMAP cooking. See what she’s cooking on Priscilla Cooks, and observe her meals adventures on Instagram and Pinterest.

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