Warm Butternut and Bell Pepper Salad

On Sunday, I woke up and realized that I’d barely eaten a single vegetable between Friday and Saturday. Please tell me that happens to you, too. This recipe was born out of a need to make something delicious and vegetable-based, with the ingredients already in my kitchen. It’s funny how sometimes the most wonderful dishes come together that way – and I can guarantee that this dish is indeed wonderful. It’s got soft, slightly sweet butternut squash, bell peppers, garlic, and onions as a base.  To flavor it, I created a cross between a light balsamic vinaigrette and Chinese take-out inspired sauce that works with the nutty squash flavor better than I could’ve dreamed.

I was cooking bacon before I started concocting my “stir-fry,” so I threw some torn, thick-cut bacon in with the mix. It added another dimension to the texture, and I don’t think I even need to remind you how adding the flavor of bacon to just about anything will immediately improve it. I wilted some spinach into it at the end to add a little more color and bulk. I don’t actually love cooked spinach all that much, but the flavor of it sort of disappeared in this dish, so I got more nutrition without that bitter wilted spinach flavor. This is yet another addition to my “make vegetables taste good” file.

I was truly just throwing things in the pan for this one. Chop up the vegetables, saute them, and add your sauce. Then throw in a big handful of fresh spinach, let it cook down, and the result is a perfect alternative to a regular cold salad. The prep and cooking processes take maybe 30 minutes, and you don’t have to stand at the stove the whole time the food is cooking. Since starting this blog, I’ve become very aware of how much I like being able to multitask. If I can make lunch and clean up the kitchen at the same time, (and maybe text and dance and dream up other blog ideas as well), I am a much happier person.

I invented this recipe to be my lunch, but it would make a fabulous side dish for beef or chicken, or even a vegetarian entree if you forgo the bacon (just make sure to taste it and see if it needs an extra dash of salt in that case!). That said, the recipe makes a fairly small portion. Even as a side dish, you may need to double or triple the measurements depending on who you’re feeding. It’s a quick, healthy lunch or dinner for when you want something warm and comforting, but still light and fresh. If you’re doing any kind of low carb diet, then this recipe is definitely for you.

I always mention how recipes are incredibly versatile, but I suppose that as a person who can’t ever follow a recipe without tweaking it, I just think everything is open to interpretation. You could try this dish with other kinds of squash, any greens you like, beets, or mushrooms – the possibilities are endless when you’ve got some onion, garlic, and a great sauce to start.


Warm Butternut and Bell Pepper Salad


  • 2 cloves garlic, minced
  • 1/3 medium white onion
  • 1/2 red bell pepper
  • 2 cups diced butternut squash
  • 2-3 strips of bacon
  • 3 tsps olive oil, divided use
  • 1 tsps balsamic vinegar
  • 2 tsps sesame chili oil
  • 2 tsps soy sauce
  • 2 tsps honey
  • 2 tsps rice wine vinegar
  • 2 tsps brown sugar
  • 1/8 tsp ground ginger
  • 1/2 tsp salt
  • 1 big handful of fresh spinach


  1. Chop red bell pepper, onion, bacon, and butternut squash, and mince garlic. Add to skillet on high heat with a tsp of olive oil. Give them a quick stir once every minute or so.

    2. In a small bowl, stir together all remaining ingredients including 2 tsps of olive oil to make the sauce. When the vegetables in the skillet just start to brown, pour half of the sauce over them and stir.

    3. Keep an eye on the skillet, stirring frequently (but not constantly). When the vegetables look like they're almost done (squash and peppers are tender, onions are browned), pour the other half of the sauce into the skillet and stir.

    4. Let cook for 3-4 more minutes, and lower heat. Add fresh spinach to the skillet and stir in. Let it cook just long enough for the spinach to wilt. Remove from heat and serve.

    Note: I place a large pot lid over my skillet after adding the spinach to help it wilt a little faster.

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