Chipotle Bacon Squash Salad
Here's a hearty and satisfying salad to please even the carnivores in your family. Just roast some squash, red onions, red peppers, garlic and bacon on a sheet pan then toss with Maxi Foods chipotle cream dip and some baby kale.
Servings
4
Prep Time
15 minutes
Cook Time
20 minutes
Ingredients
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2 Red Kuri Squash
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1 Red Bell Pepper
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1 Red Onion
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2 Cloves Garlic
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1 Package Baby Kale
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1 Cup Chipotle Cream
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6 Slices Bacon
Directions
Preheat oven to 425F
Cut squash in half, remove seeds with a spoon. Slice into ¾ strips. Peeling is optional for Red Kuri Squash.
Toss squash with olive oil, salt and pepper. Place on sheet pan and roast for 15-25 mins.
Add sliced red bell pepper, onion whole garlic cloves and chopped bacon to sheet pan and roast everything for another 10-15 mins.
Remove pan from oven and while vegetables are cooling a bit smash garlic cloves and combine with chipotle dip.
Combine vegetables and bacon with baby kale and chipotle dressing.
Serve warm
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