• erin

    Dumplings with my family
    A recent graduate of The Culinary Institute of America, I found myself with no money, no kitchen equipment, and an exceptionally huge appetite. Ideas, improvisations, and yummy meal solutions were discovered in the kitchen of my very first apartment.
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Roasted Squash Salad with Bitter Greens, Seckel Pears, and Warm Bacon Vinaigrette

Tonight’s dinner started out simple: three beautiful kinds of squash from the market, some gorgeous and perfectly ripe seckel pears (those little baby ones that are so wonderful), and some in-season greens. Add some bacon to tie it all together (because that’s what bacon does) and I had a gorgeous, hearty, and extremely delicious salad. Ok, ok, so it’s not the prettiest thing I’ve made recently. But it tasted exactly as I wanted it to: it tasted like fall.

Roasted Squash Salad with Bitter Greens, Seckel Pears, and a Warm Bacon Vinaigrette

Served 2.
Leftover Potential: Roast the squash with some olive oil, salt, and pepper in advance so that this salad is quick to toss together (35 min – 1 hour depending on size. The bacon vinaigrette is made to be made for however many portions you want, but feel free to make a big batch of it and serve it warm or chilled.

1 Tbsp olive oil
4 slices bacon, diced
2 shallots, thinly sliced
1 clove garlic, minced
4 Tbsp red wine vinegar
2 cups roasted squash
4 cups greens (I used bitter mustard greens)
2 seckel pears, cores removed, cut into sixths

1. In a large saute pan, heat the olive oil over medium heat. Add the bacon and shallots. Cook until the bacon is crisp and the shallots are translucent.
2. Stir in the garlic, and saute until fragrant, about 1 minute. Add the vinegar, stir to combine, and remove the pan from the heat.
3. Toss the squash and greens with the warm vinaigrette until the squash is re-warmed and the greens are wilted. Transfer salad to a plate and serve warm finished with seckel pear slices.


One Response

  1. Lovely! That bacon vinaigrette sounds to die for!

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