Judging from the freshness of the produce and the expiry dates on most of its goods, my local supermarket thinks it’s October circa 2005.
I spent what felt like hours rummaging through their cheese section to find a goat’s cheese that wasn’t in peak condition around the time we were all panicking about the Millenium bug.
Eventually I found one and that time spent cursing and alarming every shopper within earshot was worth it.
Because this was the salad of my dreams – filling, rich and very delicious.
It’s easy to put together, there’s no special dressing and you can adapt it to your taste. For instance, nuts might be a good addition.
I’ll skip them for now – the thought of eating nuts that expired before Columbus discovered America isn’t that tempting.
Butternut Squash, Bacon & Goat’s Cheese Salad (serves 3-4)
- 1/2 butternut squash, de-seeded, peeled and diced
- 4 slices bacon
- 2 spring/green onions, finely chopped
- 2 oz goat’s cheese, crumbled
- 1 tbsp bacon fat
- Heat the bacon fat and toss the squash in it until well coated. Season generously and put into a shallow baking dish. Bake at 400 for 20-25 minutes until the squash is tender but not mushy.
- Fry the bacon until brown. Remove from pan and cut into small pieces.
- Toss the squash cubes with the bacon, onion and goat’s cheese. Eat immediately or chill for later.
Like this? You might also like:
- Spicy Butternut Squash Soup
- Fennel & Parsley Stuffed Butternut Squash
- Brussel Sprouts, Goat’s Cheese & Pistachio Salad
This post was also shared at Party Wave Wednesday