Description
This Bacon Delicata Salad is loaded with crispy, pan-fried bacon, sautéed delicata squash, and crumbled bleu cheese. This mouthwatering savory squash salad can be served warm or cold and can easily be prepared ahead of time!
Ingredients
- 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)
Instructions
- In a large skillet, cook the bacon over medium-high heat until crispy. Once cooked, set on a 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 then quarter, about the size of a 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.
Notes
Serve warm or cold. If serving cold, I suggest to microwave for 60 seconds before serving.