This balsamic butternut squash salad features crispy bacon and a sweet and tangy maple glaze! It's a healthy, paleo friendly side dish with only 5 ingredients!
Cook the bacon in a large, high-sided pan set over medium heat until golden brown and crispy, flipping once. Once cooked, transfer to a paper-towel lined plate and lightly press out any excess fat. Reserve the fat in the pan.
Into the pan add 2 Tbsp of the balsamic vinegar, reserving the rest for later, along with the maple syrup. Cook, stirring constantly, until the mixture thickens, only about 20 seconds.
Add in the spiralized squash and onion noodles and toss until evenly coated in the balsamic vinegar mixture. Add in the salt and pepper and toss until evenly mixed.
Cook, tossing occasionally, until the squash is fork tender and the begins to caramelize, about 8-12 minutes.
Once cooked, remove from heat and stir in the remaining 1/2 Tbsp balsamic vinegar. Additionally, crumble the bacon and stir it in.