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acorn squash salad with bacon vinaigrette

(1 RATING)
24 Pinches 1 Photo
kitchenChatter avatar
Las Vegas, NV
Updated on Nov 5, 2012

This recipe is similar to the traditional lettuce wedge. This one is made with Bibb lettuce, squash, onion, bleu cheese, pecan pieces, black-eyed peas and a bacon brown sugar vinaigrette.

prep time 10 Min
cook time 40 Min
method ---
yield 6 servings

Ingredients

  • SALAD:
  • 1 large acorn squash, quartered and seeded(save seeds for roasting another time)
  • 1 large yellow onion, peeled and trimmed on both ends, leave whole
  • 1 1/2 tablespoons olive oil
  • 3 large heads bibb lettuce
  • 3/4 cup cooked black-eyed peas,drained
  • 3/4 cup roasted pecan pieces
  • 6 ounces crumbled bleu cheese
  • - salt and pepper to taste
  • BACON BROWN SUGAR VINAIGRETTE
  • 6 slices diced thick smoked bacon, cooked until crisp
  • 1/2 cup vegetable oil
  • 1 1/2 tablespoons balsamic vinegar
  • 1/4 cup dark brown sugar, packed
  • 1 1/2 teaspoons creole mustard
  • 2 tablespoons minced shallots
  • - salt and pepper to taste

How To Make acorn squash salad with bacon vinaigrette

  • Step 1
    Preheat oven to 450^. Line a baking sheet with foil and place the squash quarters and onion on the foil and rub the squash with the olive oil. Season with salt and pepper and roast just until tender and lightly browned- about 25 minutes.
  • Step 2
    Remove the squash to a plate to cool and return the onion to the oven until golden brown and a toothpick inserted into the onion goes in easily- about 20 minutes longer.Remove and set aside to cool completely along with the squash. When cooled, remove the skin from the squash and cut into bite sized pieces. Cut the onion into julienne and reserve separately.
  • Step 3
    Arrange Salad: Cut each head of Bibb lettuce in half and place each half, cut side up, onto a large salad or a dinner plate. Press lightly on the lettuce to flatten and open up the leaves a bit. Divide the diced squash, onion, black-eyed peas, pecans, and bleu cheese evenly among the tops of the salads. --- NOTE: This is great with cooked strips of beef or chicken or turkey too. Toss in a few dried cranberries and it's a win-win! Drizzle the warm vinaigrette over the tops of the salads, season lightly with salt and pepper, and serve.
  • Step 4
    Brown Sugar-Bacon Vinaigrette: Combine all ingredients in a small saucepan and heat gently until sugar is melted, about 2 minutes. Serve warm over salad. Makes 1 cup.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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