Escarole, Bacon and Roasted Butternut Squash Salad with Dried Apricots and Pepitas
"This is the best mix of salty, tart and sweet ever all rolled into a salad! It's rich autumnal flavors make it the perfect salad to accompany any dinner- this is a Thanksgiving table worthy salad for me!..."
INGREDIENTS
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Roasted Squash:
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2-3 cups butternut squash (or pumpkin), peeled and chopped into bite sized pieces
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3 tablespoons olive oil
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kosher salt
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Salad:
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1 head escarole, roughly chopped
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2-3 slices cooked bacon, chopped
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1/2 cup dried apricots, thinly sliced
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1/4 cup roasted and salted pepitas
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Vinaigrette:
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1 shallot minced
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2 tablespoons minced flat leaf parsley
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2 tablespoons grainy mustard
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2 tablespoons honey or agave
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1/4 cup red wine vinegar
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1/4 cup olive oil
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kosher salt
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