I have a brand-new video for you!!! This is my hands-down favorite fall salad and has been on our Thanksgiving table for three years running (that is seriously saying something in case you were wondering!)

Escarole butternut squash, bacon and dried Apricot Salad

I am also warming my hands up for all of the other fun stuff leading up to thanksgiving day- like the fact that i finally got invited to a Friendsgiving!!! (Am I so tragic that I have never been invited to one before?!) Anyway, for my first friendsgiving I am bringing this salad along with a stuffed pumpkin (recipe coming soon) and this caramel apple crisp dessert.

Escarole butternut squash, bacon and dried Apricot Salad

I also have Coco’s 8th birthday coming up (can you believe that!!??) so this salad may get a little air-time there as well!

So I know escarole is a bit obscure as far as greens go, and truthfully I was searching for some nice lacy frisee at the store. But I came up short with the frisee and instead was charmed by the lightly curled tendrils of the bigger bolder escarole.

Escarole butternut squash, bacon and dried Apricot Salad

Turns out I love the bitterness of the escarole, the earthy, buttery flavored roasted butternut squash, tart dried apricots (in place of cranberries), crunchy pepitas and bacon (I mean duh with the bacon….) And then there is the dressing- you guys… maple syrup sweetened spicy mustardy vinaigrette all day. When it all comes together it is seriously addictively delicious, and yes, ia m talking about a salad 🙂

***If you can’t easily find escarole, just substitute romaine hearts.

 

Escarole, Bacon and Roasted Butternut Squash Salad with Dried Apricots and Pepitas
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
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
  • Roasted Squash:
  • 2-3 cups butternut squash (or pumpkin), peeled and chopped into bite sized pieces
  • 3 tablespoons olive oil
  • kosher salt
  • Salad:
  • 1 head escarole, roughly chopped
  • 2-3 slices cooked bacon, chopped
  • ½ cup dried apricots, thinly sliced
  • ¼ cup roasted and salted pepitas
  • Vinaigrette:
  • 1 shallot minced
  • 2 tablespoons minced flat leaf parsley
  • 2 tablespoons grainy mustard
  • 2 tablespoons honey or agave
  • ¼ cup red wine vinegar
  • ¼ cup olive oil
  • kosher salt
Instructions
  1. Preheat the oven to 375 degrees. Toss the squash with the olive oil and sprinkle it with kosher salt. Roast the squash for 15-18 minutes until golden browned on the edges and fork tender. Set aside to cool.
  2. In a small bowl whisk together the vinaigrette and season to taste with kosher salt.
  3. In a large bowl combine the escarole, bacon, apricots and pepitas with the butternut squash. Drizzle the vinaigrette over the top and gently toss to coat. Season to taste with kosher salt and serve immediately.

 

Print Recipe  

I have a brand-new video for you!!! This is my hands-down favorite fall salad and has been on our Thanksgiving table for three years running (that is seriously saying something in case you were wondering!)

Escarole butternut squash, bacon and dried Apricot Salad

I am also warming my hands up for all of the other fun stuff leading up to thanksgiving day- like the fact that i finally got invited to a Friendsgiving!!! (Am I so tragic that I have never been invited to one before?!) Anyway, for my first friendsgiving I am bringing this salad along with a stuffed pumpkin (recipe coming soon) and this caramel apple crisp dessert.

Escarole butternut squash, bacon and dried Apricot Salad

I also have Coco’s 8th birthday coming up (can you believe that!!??) so this salad may get a little air-time there as well!

So I know escarole is a bit obscure as far as greens go, and truthfully I was searching for some nice lacy frisee at the store. But I came up short with the frisee and instead was charmed by the lightly curled tendrils of the bigger bolder escarole.

Escarole butternut squash, bacon and dried Apricot Salad

Turns out I love the bitterness of the escarole, the earthy, buttery flavored roasted butternut squash, tart dried apricots (in place of cranberries), crunchy pepitas and bacon (I mean duh with the bacon….) And then there is the dressing- you guys… maple syrup sweetened spicy mustardy vinaigrette all day. When it all comes together it is seriously addictively delicious, and yes, ia m talking about a salad 🙂

***If you can’t easily find escarole, just substitute romaine hearts.

 

Escarole, Bacon and Roasted Butternut Squash Salad with Dried Apricots and Pepitas
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
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
  • Roasted Squash:
  • 2-3 cups butternut squash (or pumpkin), peeled and chopped into bite sized pieces
  • 3 tablespoons olive oil
  • kosher salt
  • Salad:
  • 1 head escarole, roughly chopped
  • 2-3 slices cooked bacon, chopped
  • ½ cup dried apricots, thinly sliced
  • ¼ cup roasted and salted pepitas
  • Vinaigrette:
  • 1 shallot minced
  • 2 tablespoons minced flat leaf parsley
  • 2 tablespoons grainy mustard
  • 2 tablespoons honey or agave
  • ¼ cup red wine vinegar
  • ¼ cup olive oil
  • kosher salt
Instructions
  1. Preheat the oven to 375 degrees. Toss the squash with the olive oil and sprinkle it with kosher salt. Roast the squash for 15-18 minutes until golden browned on the edges and fork tender. Set aside to cool.
  2. In a small bowl whisk together the vinaigrette and season to taste with kosher salt.
  3. In a large bowl combine the escarole, bacon, apricots and pepitas with the butternut squash. Drizzle the vinaigrette over the top and gently toss to coat. Season to taste with kosher salt and serve immediately.