Delicata Squash Salad with Bacon Vinaigrette

This has quickly become my favorite fall salad. It’s super hearty and satisfying and the bacon vinaigrette is pretty much everything. This is a salad that not only feeds a crowd and is great for entertaining but also is a great meal prep lunch for the week.

Entertaining tips:

1. Make the vinaigrette the day before and store in the refrigerator. Remove from fridge and let come to room temp 30 minutes to 1 hour before serving.

2. Make the squash the day ahead and store in the refrigerator.

3. Pair with my Cheesy Pumpkin Lasagna for a delicious fall menu.

Recipe:serves 4-6

Ingredients:

2 delicata squash

3 avocados

10oz Kale

1 can of white beans

1/4 cup pumpkin seeds

1/4 cup cranberries

1/4 cup + 1 Tbsp olive oil

1 Tbsp dijon mustard

1 Tbsp white wine vinegar

1 tsp maple syrup

3 strips cooked bacon

1 garlic clove, finely chopped

Salt and Pepper to taste

Directions:

1. Preheat oven to 425 degrees

2. Line a baking sheet with parchment paper and set aside.

3. Peel the delicate squash and cut in half, lengthwise.

4. Remove the seeds from the squash and then slice 1/2” half moon slices.

5. Place squash on baking sheet and drizzle with 1 Tbsp olive oil, salt and pepper. Toss to coat.

6. Place squash in oven for 15-20 minutes, or until fork tender. Once done, remove from oven and let cool.

7. While squash is cooking, make the vinaigrette. In a small bowl combine olive oil, mustard, vinegar, and maple syrup. Whisk together to combine. Add garlic, bacon, and salt and pepper to taste. Set aside.

8. Roughly chop Kale and put in a large bowl.

9. Slice avocado and add to bowl.

10. Add cranberries and pumpkin seeds to bowl.

11. Drain can and rinse white beans. Pat dry and add to salad.

12. Add cooled squash to bowl and then add vinaigrette.

13. Toss to combine.

14. Serve and enjoy!