I keep waiting for that first hint of crisp fall air.
I know. I know. I’m pushing the season, aren’t I? And me, an official I Love Summer person, but since it’s “officially” fall now, where’s are the migrating geese and the colorful palette of leaves?
But y’all, there’s just something going on this year with me wanting fall to hurry up and get here. And stay. For a long time. As in, let’s don’t do winter, okay?
I love fall decorating. You put it up the 1st of September (or mid-August in my case this year) and you leave it up til December. What’s not to love about that?
The funny thing is, after our kitchen/dining area remodel last year, so much of my decorating space is gone. The area where I used to have open space above my kitchen cabinets that held a BUNCH of stuff, is now closed cabinets. I just haven’t gotten inspired on converting what I have on hand to those spaces yet. Oh well.
I am definitely inspired by this salad though. And whether or not the temperatures are cooperating, it’s pear season in Arkansas and I plan to take full advantage of it! We can pretend fall has arrived, can’t we?
This Roasted Butternut Squash, Pear, Stilton and Escarole Salad is a perfect way to beat the heat but still pretend! (You may want to turn the air conditioner way down, y’all.)
Notes
*Alternately, top escarole with cubed squash, pears, cheese, bacon, pecans and vinaigrette.
Ingredients
- 1 butternut (substitute Hubbard squash)
- 5 Tablespoons olive oil, divided (see note)
- 1 stem fresh rosemary, leaves removed and chopped
- Kosher salt
- Freshly cracked black pepper
- 4 slices Petit Jean Meats hickory smoked peppered bacon
- 1 1/2 Tablespoons pear infused vinegar
- 1 teaspoon Dijon mustard
- 1-2 teaspoons pomegranate molasses (substitute molasses or honey)
- 1 head escarole, trimmed and torn into bite sized pieces
- 2 medium red pears, halved, cored, stemmed, cubed
- 4 ounces Stilton, cut into 4 wedges, sliced thinly or chunked (your preference)
- 1/2 cup glazed pecans or walnuts
Instructions
- Preheat oven to 450 degrees.
- Cut off the narrow portion of the squash from the base.
- Peel and slice into 1/4 to 1/2-inch slices.
- Spread 1 Tablespoon of the oil in a baking pan. Rub each side of the squash slices in the oil.
- Sprinkle squash slices with Kosher salt and chopped fresh rosemary.
- Roast 15 minutes; turn and roast about 10 more minutes. Set aside.
- Cook bacon until crisp; drain on paper towels, coarsely chop and set aside.
- In a small bowl, whisk together vinegar, mustard, molasses and remaining oil. Season with salt and pepper and whisk again.
- Cut each half of the pears into 1/4-inch slices and cut into bite-sized pieces.
- Arrange the squash slices onto 4 salad plates. Top with escarole.*
- Top with pear pieces and a slice of Stilton. Sprinkle pecans and chopped bacon over each salad.
- Drizzle salads with pear vinaigrette and serve.
