Red Cabbage and Delicata Squash Dinner Salad

I found this recipe in The Pumpkin Cookbook by Deedee Stovel.  I just love that cookbook and am obsessed with this recipe. The only drawback is that delicata squash is really only available in season. This dinner salad is best eaten right away. It does not keep well. And one of the main interesting things about it is the temperature contrast of the warm cabbage and squash with the cold cheese and apples. Without the contrast it just doesn’t shine. 

INGREDIENTS makes 4 servings

1 delicata squash (~ 1/2 lb) cut into 1/2 in rounds with the seeds in the center removed

1 tsp olive oil, plus more for brushing the squash

1 Tbs maple syrup 

2 strips bacon

1/2 head small red cabbage, thinly sliced or shredded 

1/2 tsp salt

1 Tbs balsamic vinegar, plus more for serving

1/4 cup chopped fresh parsley

1 sour apple (Granny Smith) cored and diced

2 Tbs crumbled goat cheese

2 Tbs toasted chopped pecans

black pepper to taste

INSTRUCTIONS

• 1 delicata squash (~ 1/2 lb) cut into 1/2 in rounds with the seeds in the center removed
• olive oil for brushing the squash
• 1 Tbs maple syrup 

1. Preheat the oven to 400F. Brush the squash rounds with olive oil and then with the maple syrup. Place on baking sheet and bake for 30 – 45 min until soft when pierced with a fork. The maple syrup should caramelize slightly. 

• 2 strips bacon
• 1 tsp olive oil
• 1/2 head small red cabbage, thinly sliced or shredded
• 1/2 tsp salt

2. Right before the squash is ready, fry the bacon until crispy, crumble it, and set aside. Leave 1 tsp bacon fat in the frying pan and add the olive oil. Add in the cabbage and salt. Cook until the cabbage is limp, about 3 – 5 min. 

• 1 Tbs balsamic vinegar, plus more for serving
• 1/4 cup chopped fresh parsley
• 1 sour apple (Granny Smith) cored and diced

3. Remove the cabbage from the heat and stir in the balsamic vinegar. Before adding the apple and parsley, make sure the squash is ready and you are ready to serve in a few min. Then stir in the apple and parsley. 

• cabbage mixture
• baked squash
• crumbled bacon
• 2 Tbs crumbled goat cheese
• 2 Tbs toasted chopped pecans
• black pepper to taste
• balsamic vinegar drizzle 

4. Get out 4 serving plats and divide out the cabbage mixture evenly onto each plate. Place 1 to 2 squash rounds on top of the cabbage. Sprinkle with the bacon, goat cheese, and pecans. Finish off with black pepper and a drizzle of balsamic vinegar, both to taste. Serve immediately.