28 September 2017

Fall Greens with Delicata Squash, Carmelized Apples & Bacon

If ever a salad smelled and tasted like autumn, this is it! This recipe was submitted by Erika Reagor, Owner/Executive chef of Thrive Sauce and Bowls.

Hearty greens such as kale, mustard and chicory support the weight and bold flavors of the salad’s other ingredients: crescents of roasted squash, smoky bacon, sweet  caramelized apples and onions, and the slightly sharp acidity of cider vinegar. Search for a mix of the young, smaller leaves of the robust greens rather than the more mature large leaves.

You can find this recipe – and many other tasty dishes – in the Portland Farmers Market Cookbook



with Delicata Squash, Caramelized Apples and Bacon


1 small (10 to 12 ounces) delicata squash

1/4 cup extra-virgin olive oil, divided

1/2 teaspoon kosher salt

Freshly ground black pepper

4 to 6 ounces thickly sliced bacon

4 tablespoons (1/2 stick) unsalted butter, divided

1 firm, tart apple, such as Pink Lady, skin on, thinly sliced

3 tablespoons apple cider vinegar, divided

1/2 large onion, thinly sliced (about 1 cup)

2 teaspoons Dijon or stone-ground mustard

1 teaspoon honey

4 cups hearty greens, such as baby kale, mustard greens or chicories


Makes 4 to 6 servings


  1. Preheat the over to 400 degrees F. Line two baking sheets with parchment paper or aluminum foil and set them aside.
  2. Cut the squash in half lengthwise and scoop out the seeds with a large spoon. Slice each half into 1/4-inch half moons and add them to a small bowl with 1 tablespoon of the oil, the salt, and a few grinds of black pepper. Toss the squash pieces until event coated, spread them in a layer on one of the baking sheets, and bake them until they are tender and lightly caramelized, but not mushy, 12 to 15 minutes.
  3. Meanwhile lay the bacon slices 1 inch apart on the other baking sheet. Put the sheet in the over with the squash and cook the bacon for 10 minutes. Rotate the pan front to back and cook bacon until it is crisply, 3 to 5 more minutes. Remove the bacon to a plate lined with paper towels to drain and cool completely.
  4. In a large saute pan over medium-high heat, melt 2 tablespoons of the butter. When the butter begins to foam and bubble, add the apples and a pinch of salt. Saute until the apple slices are tender and lightly browned, 5 to 8 minutes. Stir in 1 tablespoon of the vinegar, and move the apples to a larger serving bowl.
  5. Return the saute pan to the heat, reduce the heat to medium-low, and add the remaining 2 tablespoons of butter. When it begins to bubble, add the onions and a pinch of salt. Cook the onions until they are very soft, lightly golden, and sweet-tasting, 20 to 30 minutes. Add 1 tablespoon of the vinegar, toss to coat the onions, add them to the bowl with apples.
  6. In a small bowl, whisk together the remaining 1 tablespoon vinegar with the mustard and honey. Slowly drizzle in the remaining 3 tablespoons oil, whisking to combine. Season to taste with salt and pepper.
  7. To serve, add the greens to the bowl with the apples and onions. Crumble in the bacon pieces and add the squash. Toss the salad with the dressing to coat the ingredients and season to taste with salt and pepper. Serve immediately.