Today is the first day of fall. That means it’s time for cozy clothes and roasted food. I made this salad for the first annual Hunkiedorië Harvest Party. It’s delicious but if you are looking to make things a little simpler, I sometimes use Newman’s Own Raspberry Walnut Vinaigrette as a substitute for making my own dressing.



  • 1 Butternut Squash – peeled, seeded, and cut into half-moons
  • ¼ C. Olive Oil
  • Salt
  • Pepper
  • 6 Slices Peppered Bacon
  • 1 Shallot – minced
  • 3 T. Apple Cider Vinegar
  • ¼ C. Red Wine Vinegar
  • 1 T. Brown Sugar
  • 1 Bag Baby Spinach
  • ½ C. Toasted Pecans
  • ½ C. Feta Cheese



  1. Preheat oven to 425°
  2. Line a baking sheet with aluminum foil.
  3. In a large bowl toss squash with olive oil, apple cider vinegar, salt & pepper.
  4. Arrange butternut squash on the prepared baking sheet.
  5. Roast until golden brown and crisp, 20 to 25 minutes.
  6. Meanwhile, in a large skillet, fry bacon over medium heat until crisp.
  7. Transfer cooked bacon to a paper towel-lined plate to drain.
  8. Transfer bacon grease to a small bowl.
  9. In the same skillet, cook shallot over medium-high heat until tender- about four minutes.
  10. Whisk in red wine vinegar and brown sugar.
  11. Add in two tablespoons bacon grease and season with salt and pepper.
  12. Place spinach in a large bowl. Add roasted butternut squash and pour over warm vinaigrette, tossing gently to combine.
  13. Sprinkle with pecans and cheese
  14. Serve and enjoy.



Recipe inspired by: