Prep everything else while the squash roasts, or pre-roast the squash if you have your life together enough for that sort of thing. Either way, this salad is fast, delicious, and full of veggies--but also plenty of cheese. It's also plenty delicious without the bacon, just add some sunflower seeds for crunch.
Ingredients
1 medium butternut squash, 2-3 lb., cut into 1-cm cubes
1 T. olive oil
1 t. salt
½ t. pepper
½ t. smoked paprika
2 slices bacon
1 head red leaf lettuce
1 apple (I like Fuji or Gala here)
4 oz. goat cheese
DRESSING:
1 shallot, cut into quarters
1 clove garlic
1 t. spicy mustard
1 t. honey
2 T. apple cider vinegar
2 T. bacon fat
¼ c. olive oil
Salt and pepper to taste
Instructions
Preheat the oven to 400 degrees F.
Toss the cubed squash with 1 tablespoon olive oil, 1 teaspoon salt, ½ teaspoon pepper, and smoked paprika. Roast for 30 minutes, until soft and lightly browned.
Cook the bacon over medium-high heat until crispy, about 10 minutes. Set aside, reserving bacon fat for dressing.
While the squash roasts, wash and tear the lettuce, cut the apples into thin slices, and crumble the goat cheese and cooled bacon slices.
Make the dressing: blend the shallot, garlic, mustard, honey, and vinegar in a blender until well combined, about 1 minute. Slowly drizzle in the bacon fat and olive oil to create an emulsion (the liquid should look cloudy and opaque). Season with salt and pepper to taste.
Assemble the salad: top a good handful of lettuce with apple slices, squash, goat cheese, and bacon. Top with dressing.
Use leftovers in sandwiches, as fancy appetizers in puff pastry shells, or in quesadillas. Repeat as necessary.
Recipe by f-chem 101 at http://www.fchem101.myerspdx.net/2015/03/squash-apple-and-goat-cheese-salad/