Squash and pear salad with bacon

Squash and pear salad with bacon

Total: 45 Min. | Active: 45 Min.
gluten-free
Nutritional value / person: 339 kcal
, Fat: 24 g
, Carbohydrate: 20 g
, Protein: 9 g

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Fried squash

80 g bacon strips
1 tbsp olive oil
800 g squash (e.g. Hokkaido incl. skin) cut into approx. 3 cm slices
½ tsp salt
2 pears, cut into wedges

Salad

1 tbsp honey mustard
1 tbsp coarse-grain mustard
3 tbsp balsamic vinegar
3 tbsp olive oil
salt and pepper to taste
½ bunch chives, finely chopped
100 g feta
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How it's done

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Fried squash

Without adding any oil, gently fry the bacon in a non-stick frying pan until crispy. Remove from the pan and drain on paper towels. Heat the oil in the same pan. Cover the squash and cook over a medium heat for approx. 15 mins., turning occasionally, season with salt. Remove the lid and cook for a further 15 mins. Remove and serve on a platter. Add a dash of oil to the same pan, if necessary, fry the pears for approx. 4 mins., place on top of the squash.

Salad

Combine the mustard, balsamic and oil, season. Mix in the chives. Crumble the bacon and feta, scatter on top of the salad, drizzle with the dressing.

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