Delicata Squash Salad with Arugula, Bacon + Red Onion

Jan 25

Jan 25 Delicata Squash Salad with Arugula, Bacon + Red Onion

Ok folks, lets pull out one last Winter salad before we fully embrace Spring. Salads are my very favorite thing to make. If you have followed me on Instagram for any duration of time, you might think it is the only thing I am capable of putting together. But that isn't true I assure you... It all started when I decided to work through a cookbook last year (called Gjelina). The entire first section of that book is all salads. I stopped after that section too!

I love making salads, not only for the nutrients + endless possibilities, but also for the sheer aesthetics of them. So vibrant, colorful and beautiful. I love any carefully crafted dish but especially a salad. I also like the phrase "Eat your colors" and now I am reading this all back and I sound so strange obsessing over salads. Oh well! I know there are people out there like me.

One last thought... during the winter months, we crave comfort food: warm, cozy, fatty comfort food, am I right? Well the genius of the warm salad is that it is oh so comforting but won't leave you the way you feel after making unhealthy comfort food. You have to make this sale while you can still grab some squash at the markets. Hurry before they run out!

This salad is so delicious. Earthy, warm, rich flavors of squash and bacon combined with light arugula and red onion to brighten it up a little. This would be so yummy with warm goat cheese or Burrata right on top of the roasted squash. Can you say "Melt in your mouth?!" MAKING THIS NOW.

Ingredients:

4 Cups Arugula
1 Large Delicata Squash (slice in half, remove seeds and set aside then slice into 1/2 half-moons
4-5 Slices Cooked Bacon, Chopped
1 Red Onion, Sliced
Roasted Reserved Squash Seeds
Olive Oil (Use at your discretion)
S+P to taste

Dressing:

1/2 Cup Olive Oil
1/4 Cup Red Wine Vinagar
2 Tbsp Course Dijon Mustard
2 Tbsp Maple Syup
S+P to taste

This salad assembly is simple, just like any other, but there is a little bit of extra prep. Set the oven to 425 and once you slice the squash, lay it on a baking tray, drizzle with Olive oil and sprinkle with salt and pepper. On a separate baking sheet, lay the seeds from the squash and drizzle with olive oil and again, sprinkle with salt and pepper. Either cook bacon on the stove or make it like I do: lay the bacon on a flat, lined baking sheet, pop in the oven (425 works fine) for 10-15 minutes (sometimes longer), but you have to keep checking it.

Easy! Layer all the ingredients, mix the dressing and drizzle it on. This salad is one of my all time favorites and I really hope you love it as much as I do. Voila!!