SALAD RECIPES

ROASTED BUTTERNUT SQUASH SALAD

By Hip Hip Gourmet

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FESTIVE | FILLING | HEALTHY

Warm Fall Flavours that'll be a hit all year round.

COOK THE BACON

broil on high for 6 minutes on a parchment lined baking sheet, flipping halfway

PREPARE THE BUTTERNUT SQUASH

peel, seed and cut it into uniform size cubes

DRAIN THE BACON ON A PAPER TOWEL LINED PLATE

then cut into bite sized pieces. Leave the bacon grease on the tray!

ADD THE VEGGIES TO THE BACON GREASE

peeled, seeded and cubed squash & halved and trimmed brussels sprouts. Season with Salt & Pepper

TIME TO COOK!

in a 400° oven for 25-30 minutes

BROWN THE PECANS

in a cast iron skillet, stirring constantly, to prevent burning

TIME TO ASSEMBLE YOUR MASTERPIECE!

start with the lettuce, then white onions, cooked bacon, roasted veggies, toasted pecans & crumbled feta

Isn't she a beaut?

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