I needed a side salad for my pork tenderloin and wanted to use up bacon and butternut squash I had at home. what I ended up with was so delicious it could have been an entree salad!
What I had:
- 1 medium butternut squash, sliced 1/4' around and then quartered
- 1 red onion thinly sliced
- 3 stalks of baby bok choy, cut into bite sized pieces
- 1 cup thinly sliced red cabbage
- 8 strips of bacon, cut into 1/4 inch pieces
- 1 cup red wine (I had a Malbec)
- 1 cup sparkling white wine (I used a Moscato d'asti)
- 1/2 cup walnuts chopped
What I did:
- Spread the squash on a pan, drizzle with olive oil, salt & pepper, and roast at 350 degrees for 25 minutes
- While it cools, add the bok choy and cabbage to a salad bowl
- Add the walnuts to the salad
- In a large pan, cook the bacon till almost crisp. Add it to the salad bowl.
- Add the squash to the bowl
- Drain the bacon fat, reserving 1 tbsp in the pan and 2 tbsp aside for later
- Saute the red onions till soft in the bacon fat
- Add the wines (now I used these 2 wines because I didn't red wine vinegar and compromised, but it turned out so good!) Stir, scraping the bacon bits off the pan. Sprinkle some salt, pepper and garlic to taste.
- Cook on medium heat till you can't taste the alcohol, about 5-7 minutes
- Pour the vinaigrette over the salad and toss to combine
It was so good, the child declared the salad to be better than the bacon covered tenderloin!
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