Now that fall is upon us, it’s time to start using the bounty of wonderful food this season brings. First up, a kale and acorn squash salad with a delicious bacon-lemon dressing.
Type of dish: Side Dish
Equipment: Baking dish
Servings: Makes 2 to 3 servings.
- 1 1/2 lb. acorn squash, peeled, seeded, and cut into 1/2 inch to 1 inch sized cubes
- 5 strips uncooked bacon (4 oz), chopped
- 4 packed cups finely sliced kale – remove stem by sliding it off the leaves, and roll the kale leaves into tight cigar shapes for easier slicing.
- 1/2 to 3/4 cup crispy walnuts or pecans
- 3 TB freshly squeezed lemon juice, divided
- 1 tsp salt
- 1 TB finely sliced fresh chives
- 1 TB finely chopped fresh sage leaves
- Preheat the oven to 350F.
- In a baking dish, roast the squash cubes with the chopped bacon for 1 hour, stirring well every 15 minutes. If you are in a hurry, you can crank up the heat higher and keep an eye on the roasting process.
- In a large mixing bowl, add the 1 tsp salt to the kale. With your clean hands, strongly massage the salt into the kale for one minute. Add 2 TB of the lemon juice and continue massaging the kale leaves for one additional minute. Set aside until ready to assemble the salad.
- When the squash is cooked and the bacon is crispy, remove the pan and drain (and reserve!) the bacon fat.
- Add the bacon fat (you should have a couple tablespoons) to 1 TB lemon juice.
- Prepare a bowl to mix your salad. There will be a lot of liquid in the bottom of the kale. Squeeze it out, and leave it behind, to avoid having a soggy salad. Put the drained kale in the salad bowl with the squash, bacon, chives, sage and walnuts.
- Dress the salad with the bacon fat and lemon dressing. Season to taste and serve.