bacon vinaigrette fall harvest salad (Edit recipe)

ericatangeman

145 recipes
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177 followers

bacon, quite literally, tastes good with everything. who knew it now could be used in a salad dressing. mind = blown

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PREP TIME

5 minutes

COOK TIME

45 minutes

INGREDIENTS

19

Serves: 6

Ingredients

fall veggies

Delicata Squash, or other winter squash
Green Beans, or brussels sprouts
Beetroot, or other root veggie

bacon vinaigrette

2 easy baked bacon (click for recipe)
2 Tbsp Plain Greek Yogurt
2 Tbsp Balsamic Vinegar
1 Tbsp Apple Cider Vinegar
1 Tbsp Dijon Mustard
1 Tbsp White Miso Paste
2 Tbsp Classic Monkfruit Sweetener (with Allulose) - Lakanto
1 pinch Salt and Pepper
2 Tbsp Water, to thin sauce

other salad ingredients

Arugula, or leafy green of choice
easy baked shrimp (click for recipe), or protein of choice
bacon wrapped dates (click for recipe)
Organic Sea Salt Flaxseed Crackers - Flackers

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

preheat oven to 400.
to a sheet pan, add any fall veggies of choice - I added my favorites!
toss veggies with oil & seasonings of choice.
roast for 25-30 minutes.
to make vinaigrette, add all ingredients to a sauce pan, except bacon crumbles.
let simmer for ~10 minutes - adding water to thin as needed.
add in bacon crumbles at the end.
while veggies are cooking, prepare any other toppings you like - I listed my favs.
to a plate bowl, lay down a bed of leafy greens, then add roasted veggies, shrimp, bacon wrapped dates, flackers, any other toppings of choice, & drizzle with creamy bacon vinaigrette.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	19
Fat:	0 g
Carbohydrates:	7 g
Protein:	1 g
Cholesterol:	1 g
Sodium:	187 mg
Fiber:	0 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.