Roasted Butternut Squash Salad
 
 
Ingredients
  • 4 slices bacon
  • 1 butternut squash, peeled seeded and sliced into ½-inch thick wedges
  • Sea salt and freshly cracked black pepper
  • 1 garlic clove, minced
  • 1 teaspoon fresh lemon juice
  • ⅓ cup Greek yogurt
  • ⅓ cup mayonnaise
  • ⅓ cup buttermilk
  • 8 ounces baby kale or other green
  • ⅓ cup walnuts, toasted and roughly chopped
  • ¼ -pound block of Parmesan cheese, peeled with a vegetable peeler
Instructions
  1. In a large saucepan over medium heat, cook bacon until crisp, about 3-4 minutes per side. Remove bacon and crumble into small piece. Reserve. Reserve the rendered bacon fat and allow to cool slightly.
  2. Preheat oven to 425 degrees. Toss squash in reserved bacon fat and season with black pepper. Place squash on a baking sheet and roast until browned and tender, about 30 minutes, flipping squash halfway through cooking.
  3. In a small bowl, combine garlic, ½ teaspoon sea salt and lemon juice. Let sit 5 minutes. Whisk in yogurt and mayonnaise, then whisk in buttermilk. Season with salt and pepper to taste.
  4. Place greens in a large mixing bowl and toss in enough of the buttermilk dressing until the greens are lightly coated (you might have some dressing leftover- no one will complain).
  5. Arrange the greens and roasted squash on a serving platter (or divide evenly among 4 salad bowls). Top with reserved bacon, walnuts and Parmesan cheese.
Recipe by Allons-Eat! at https://www.allonseat.com/roasted-butternut-squash-salad/