acorn squash salad with bacon vinaigrette
(1 rating)
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.
(1 rating)
yield
6 servings
prep time
10 Min
cook time
40 Min
Ingredients For acorn squash salad with bacon vinaigrette
- SALAD:
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1 lgacorn squash, quartered and seeded(save seeds for roasting another time)
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1 lgyellow onion, peeled and trimmed on both ends, leave whole
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1 1/2 Tbspolive oil
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3 lgheads bibb lettuce
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3/4 ccooked black-eyed peas,drained
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3/4 croasted pecan pieces
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6 ozcrumbled bleu cheese
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salt and pepper to taste
- BACON BROWN SUGAR VINAIGRETTE
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6 slicediced thick smoked bacon, cooked until crisp
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1/2 cvegetable oil
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1 1/2 Tbspbalsamic vinegar
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1/4 cdark brown sugar, packed
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1 1/2 tspcreole mustard
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2 Tbspminced shallots
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salt and pepper to taste
How To Make acorn squash salad with bacon vinaigrette
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1Preheat 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.
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2Remove 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.
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3Arrange 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.
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4Brown 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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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