A gorgeous winter squash salad in white bowl. It's chopped delicata, lots of fresh parsley, bacon and bleu cheese crumbled.

Bacon Delicata Salad

  • Author: Beyond Frosting
  • Prep Time: 10 min
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings


Crispy, pan-fried bacon with sautéed delicata, parsley, apple cider vinegar and bleu cheese crumbles.


  • 56 slices of thick cut bacon
  • 1 large delicata squash (about 3 cups chopped)
  • 1 handful parsley (about 3 tablespoons chopped)
  • ½¾ teaspoon apple cider vinegar
  • 34 tablespoons crumbled bleu cheese (to taste)


  1. 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.
  2. Drain most of the grease from your skillet, leaving a few tablespoons in the pan.
  3. Slice the delicata in half and remove the seeds and the ends. Then slice it into pieces about 1/4” – 1/2” thick.
  4. Once your squash is sliced into thin piece, quarter them so you end up with pieces about the size of nickel.
  5. 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.
  6. 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.
  7. If serving cold, then store the salad in an airtight container in the refrigerator.
  8. 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.

  • Category: side dish

Keywords: delicata, delicata squash, delicata salad

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