Michael Smith & Debbie Gold
Co-Executive Chefs, Forty Sardines
Kansas City, Missouri

Spinach Salad with Maple Bacon and Winter Squash
Adapted from Michael Smith and Debbie Gold

Yield: 4 servings

1 1/2 pounds loose leaf spinach, stemmed and cleaned
1 white acorn squash (or other winter squash)
1 yellow acorn squash (or other winter squash)
1 red onion, thinly sliced
2 cloves garlic, minced
1 Tablespoon extra virgin olive oil
Salt and freshly ground black pepper to taste

Cut squash in half, with spoon, scoop out seeds. Slice squash in 1/2-inch slices. Heat large skillet with olive oil. Sauté squash until lightly golden. Add onion, garlic, salt and pepper. Sauté 2 minutes.
Set aside. Keep warm.

Maple Bacon

8 slices bacon
1/4 cup honey
1/4 cup brown sugar

Line cookie sheet with parchment paper. Lay out bacon. Drizzle with honey and sprinkle on brown
sugar. In a 350°F oven, place cookie sheet and cook for 10-12 minutes until bacon is crisp. Set aside.

Pomegranate Vinaigrette

3/4 cup peanut oil
1/4 cup shallot, minced
2 1/2 Tablespoons crushed black peppercorns
2 teaspoons granulated sugar
1 Tablespoon pomegranate molasses (Available in gourmet markets)
1/4 cup red wine vinegar
Salt and freshly ground black pepper to taste

Place shallot and peppercorns in a stainless steel bowl. Add peanut oil and whisk in vinegar, sugar,
molasses, salt and pepper.

To serve, place squash on bottom of plate. Drizzle some vinaigrette on squash. Place spinach in
salad bowl. Break up bacon and toss with spinach. Ladle vinaigrette over lettuce and toss. Place
a small mound of spinach in center of plate and serve.


"best of" turkey tips home | michael smith & debbie gold's tips | sweet potato and bacon swiss chard bundles | new potatoes tossed with black peppercorn butter and scallions | hubbard squash soup | polenta and andouille sausage "stuffing" | warm persimmon and apple "pot pie"