Crispy, pan-fried bacon with sautéed delicata, parsley, apple cider vinegar and bleu cheese crumbles.
- 5–6 slices of thick cut bacon
- 1 large delicata squash (about 3 cups chopped)
- 1 handful parsley (about 3 tablespoons chopped)
- ½– ¾ teaspoon apple cider vinegar
- 3–4 tablespoons crumbled bleu cheese (to taste)
- In a large skillet, cook the bacon over medium-high heat until crispy. Once cooked, set on paper towel to remove excess grease and allow to cool.
- Drain most of the grease from your skillet, leaving a few tablespoons in the pan.
- Slice the delicata in half and remove the seeds and the ends. Then slice it into pieces about 1/4” – 1/2” thick.
- Once your squash is sliced into thin piece, quarter them so you end up with pieces about the size of nickel.
- Sauté the squash, about 2 cups at a time in the leftover bacon fat and cook 5-6 minutes until the squash is fork tender and the skin is soft. Set aside to cool.
- Chop the bacon into small pieces and combine in a medium-sized bowl with the cooked squash, parsley and ½ teaspoon apple cider vinegar. Add additional vinegar to taste is desired. Gently toss to combine.
- If serving cold, then store the salad in an airtight container in the refrigerator.
- When ready to serve, toss together with the bleu cheese.
Serve warm or cold. If serving cold, I suggest to microwave for 60 seconds before serving.