Wilted Spinach Salad With Coconut Bacon

• 1/4 cup large flaked coconut
• 1/2 teaspoon tamari
• 1/8 teaspoon smoked paprika
• 3 tablespoons coconut oil
• 1/2 teaspoon white or black mustard seeds
• 2 tablespoons red wine vinegar
• 1 teaspoon grade B organic maple syrup
• 1/2 teaspoon Dijon mustard
• Sea salt, to taste
• 4 ounces spinach (not baby, it wilts too quickly), stemmed, washed, and spun dry
• 1/2 pound butternut squash, peeled, diced, and roasted
• 2 ounces red onion, sliced thinly

1. Preheat oven to 325u0b0. Toss together the coconut, tamari, and paprika*, and bake for 10 to 15 minutes, tossing every 5 minutes. Transfer to a cool baking sheet; the "bacon" bits will crisp as they cool.
2. Make the dressing: Warm the oil* and add the mustard seeds. When the seeds begin to pop, carefully add the vinegar. Whisk in the maple syrup and mustard, and season with salt.
3. Divide and arrange spinach, squash, and red onion between 2 plates.
4. Drizzle dressing over spinach to wilt lightly, and sprinkle with coconut "bacon."
5. * Editor's notes: Use a rimmed baking sheet for toasting coconut. For dressing, use a medium saucepan and melt coconut oil over medium heat. As soon as first mustard seeds pop, turn off heat and carefully drizzle in vinegar.
6. The coconut bacon can be prepared up to 1 week in advance and refrigerated in an airtight container until ready to serve. To serve, re-crisp in a preheated 325u0b0 oven.

coconut, tamari, paprika, coconut oil, white, red wine vinegar, maple syrup, mustard, salt, spinach, butternut squash, red onion

Taken from www.myrecipes.com/recipe/wilted-spinach-salad-coconut-bacon-image (may not work)