Escarole, Bacon and Roasted Butternut Squash Salad with Dried Apricots and PepitasPosted: January 21, 2021
2-3 cups butternut squash (or pumpkin), peeled and chopped into bite sized pieces
3 tablespoons olive oil
1 head escarole, or Romaine Lettuce, roughly chopped
2-3 slices cooked bacon, chopped
½ cup dried apricots, thinly sliced
¼ cup roasted and salted pepitas
1 shallot minced
2 tablespoons grainy mustard
2 tablespoons honey
¼ cup Balsamic vinegar
¼ cup olive oil
· Preheat the oven to 375 degrees. Toss the squash with the olive oil and sprinkle it with kosher salt. Roast the squash for 15-18 minutes until golden browned on the edges and fork tender. Set aside to cool.
· In a small bowl whisk together the vinaigrette and season to taste with kosher salt.
· In a large bowl combine the escarole, bacon, apricots and pepitas with the butternut squash. Drizzle the vinaigrette over the top and gently toss to coat. Season to taste with kosher salt and serve immediately.