Roasted Butternut Squash Salad with Bacon, Escarole and Pickled Figs

Rich autumnal flavors make it the perfect salad to accompany any dinner or as a light supper on its own. It’s one of our Thanksgiving table staples!

Roasted Butternut Squash Salad with Bacon, Escarole and Pickled Figs

Serves 4-8
Prep time 10 minutes
Cook time 50 minutes
Total time 1 hour
Allergy Milk
Dietary Gluten Free, Vegetarian
Meal type Main Dish, Salad, Side Dish
Misc Gourmet
Occasion Casual Party, Thanksgiving
By author Chef Eric Lundy

Ingredients

  • 2-3 cups butternut squash or pumpkin (peeled and chopped into bite sized pieces)
  • 1 red onion (roughly chopped)
  • 6 thick slices best bacon (we like applewood smoked) (cut into 1” pieces)
  • 3 tablespoons Ratto’s extra-virgin olive oil
  • 1.5 teaspoons good salt (like Bitterman’s Fleur de Sel) (plus more to finish and freshly ground black pepper, to taste)
  • 2-3 sprigs fresh rosemary
  • 1 tablespoon Don Bruno Sherry vinegar (available at Ratto's)
  • 1 9 oz jar Boat Street Pickled Figs (available at Ratto's)
  • 1 tablespoon coarse grain mustard
  • 1 head escarole (washed and roughly chopped)
  • 1-2 tablespoon Ranise Extra-Virgin Lemon Olive Oil (available at Ratto's)
  • .5 cup toasted pepitas (divided)
  • Parmesan (Parmigiano-Reggiano or Argentine Reggianito) (divided)

Directions

Step 1
Preheat oven to 400 degrees
Step 2
Line a rimmed baking sheet with parchment or foil.
Step 3
Place the squash, red onion and bacon on the sheet and toss with the olive oil and then season with salt and pepper.
Step 4
Toss the rosemary sprigs on top and place in center of preheated oven.
Step 5
Roast for 35-40 minutes until the squash is golden browned on the edges and fork tender, make sure to toss a few times during cooking.
Step 6
Remove from oven and deglaze pan with vinegar. Spoon the pickled figs and mustard over squash mixture and toss to combine.
Step 7
Place the escarole in a large bowl and scrape the squash/fig mixture into the same bowl. Add half of the pepitas and half of the Parmesan and toss all together.
Step 8
Arrange onto a platter or individual serving plates. Drizzle with the lemon evoo, garnish with the remaining pepitas and Parmesan. Season to taste with additional salt and pepper and serve immediately.

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