Delicata Squash Salad with Savory Granola and Warm Bacon Dressing
This is one of those recipes that started off simple and easy, roast some squash, toss it with some greens, maybe some cheese, and you’re done. What it became, however, is one hell of a salad that is suitable for a hearty fall main or as a side at the holiday table. The recipe makes more granola than you’ll need, so hold onto it and toss it with other salads later in the week or if you’re a salt freak like me, eat it by the fistful.
This is one of my favorite salads because it is an easy one to prep and so versatile. While I love delicata squash for its tender texture and its speedy prep (no peeling!) you can use any squash you want or have on hand. If you’re looking for an easy salad to make for the holidays, give this one a shot. You can prep the granola and squash earlier in the week and simply assemble it on the big day.
Delicata Squash Salad with Savory Granola and Warm Bacon Dressing
Directions
Roast the Squash
Preheat the oven to 425.
Scrub the delicata squash and slice the ends off. Cut the squash in half lengthwise and, using a spoon, remove the seeds and threads. Next, cut the halves in half again so the squash is quartered and slice into ½ inch pieces.
Toss the squash with olive oil, salt, and pepper. Roast on a cookie sheet 30 minutes, stirring once halfway, until the squash is golden and tender.
Make the granola
While the squash cooks, prep the granola. In a large bowl, combine the oats, quinoa, pumpkin seeds, walnuts, fennel seeds, chia seeds, cayenne, and salt.
Reduce oven to 350.
In a small bowl, whisk the olive oil, egg white, and orange juice until frothy.
Stir the oat mixture with the egg white mixture, and spread evenly on a large cookie sheet. Bake 20-25 minutes or until golden brown. Check and stir halfway through cooking. Remove from the oven and all to cool.
Make the dressing
Cook the bacon over medium-high heat until crispy, remove from pan, and drain on paper towels.
Add the shallots and cook for 1 minute, whisk in the mustard, vinegar, and thyme. Remove from heat and cool slightly before serving warm.
Assemble the salad
In a large bowl, toss the mixed greens, pear, squash, granola, goat cheese, and dressing. Serve immediately.
Ingredients
For the Squash
1 delicata squash, scrubbed
1 tablespoon olive oil
salt and pepper to taste
Savory Granola
1/2 c oats
1/4 c quinoa
1/4 c pumpkin seeds
1/2 c walnuts
1 T fennel seeds
1 T chia seeds
1/2 t cayenne
1/4 t kosher salt
1/4 c olive oil
1 egg white
1 T orange juice
Warm Bacon Dressing
6 slices bacon, sliced 1/2 thick
1 large shallot, minced
1 T whole grain mustard
3 T rice vinegar
1 T thyme, minced
For the Salad
Mixed greens
1 red pear
3 oz crumbled goat cheese
