I’ve been wanting to share this salad for weeks, maybe even months! It’s been my go-to when we have leftover pulled pork, which sounds funny to me as I’ve gone my whole life without making pulled pork yet the past 3 months I’ve made it at least 3 times.
Partially because I now buy pork cuts from a local farm and partially because I’ve become obsessed with cooking larger, bone-in cuts so I have lots of leftovers to use throughout the week. It’s cheaper and it’s healthier as I have less reason to eat out.
Anyway, I’ve made this a few times now and I’ve never been disappointed. It’s a satisfying salad with lots of flavors and textures. My favorite is the super simple dressing that pulls everything together with a fun sweetness.
Here’s what I do…
- 1/2 tsp maple syrup
- 1/2 tbsp apple cider vinegar
- 1/8 tsp allspice
- pinch of salt
- 2 cups raw spinach
- 3 oz warm pulled pork (I just reheat mine in the microwave)
- ~1/2 cup roasted winter squash in small chunks (~50 g) (I’ve used butternut and kabocha, both delicious!)
- 1/4 cup pumpkin or the seeds from your squash, roasted
Mix the maple syrup, vinegar, allspice and salt together to make the dressing. Set aside.
Pile the greens on a plate, top with the pulled pork, squash and seeds. Drizzle on the dressing and voila!
So good and so simple!
The fat seems high here but it will depend on the cut of pork you use to make the pulled pork. Loin would be much lighter; I have been using the shoulder so it is on the fattier side.
|Servings||Amt per Serving|
|435||29g||3g||old: 11||new: 11|