Recipe By Primal Kitchen
This seven-ingredient (not counting salt and pepper) fall salad recipe combines autumn vegetables with a tangy, herby Italian dressing, and a combination of soft, crisp, crunchy, and chewy textures.
1 tablespoon Primal Kitchen Avocado Oil
1 acorn squash
1/4 teaspoon salt
1/4 teaspoon black pepper
6 strips sugar-free, nitrate-free bacon
2 tablespoons shallot, minced
2 cups Brussels sprouts, shaved
8 cups baby spinach, washed and dried
Preheat the oven to 375ºF.
Insert a sharp chef's knife on one side of the stem of the acorn squash. Cut straight through the squash (don't try to cut through the stem) until the knife doesn't meet any more resistance and you've cut through to the middle of the squash. Continue cutting around the side of the squash around the other side until you're at the other side of the stem.
Put the knife down, and use your hands to pry the squash apart. Scoop the seeds and stringy insides out of the middle of the squash on each side, then place on a baking sheet. Drizzle half of the avocado oil on each side, and sprinkle with salt and pepper.
Roast the squash for 50 to 60 minutes, or until the halves are roasted around the edges and you can poke a fork easily through the flesh of the squash.
Set the squash aside to cool and turn the oven off.
Cook the bacon in a cast iron skillet over medium heat until it's crispy. Drain bacon on paper towels and allow to cool. When bacon has cooled, cut or crumble into bits.
Place the shallots in the bacon grease for 2 minutes to soften (stir frequently) and then add in the shaved Brussels sprouts. Cook for about 3-4 minutes. Remove from heat.