Everyone needs a go-to Fall salad. Something to distract from the disappearing backyard tomatoes and warm sun. This salad is my Autumnal amusement: it's warm, savory and full of excellent diversion. Delicata squash are the easiest thing in the world to roast, combined with piney ricotta cheese, smokey bacon and crunchy hazelnuts - it all creates a slightly sweet and savory crunchy comforting salad.
Roasted Delicata Squash, Rosemary Ricotta, Bacon and Hazelnut Salad
Makes 6 pre-dinner salads
1 medium size delicata squash
3/4 cup ricotta cheese
1/2 tsp rosemary or fir tips
1 clove of garlic
4 strips of cooked bacon, crumbled
1 bag of your favorite salad greens
1/2 roasted and chopped hazelnuts
1/3 cup olive oil, plus more for roasting
salt and pepper
- Preheat oven to 400 degrees.
- Cut squash lengthwise, scoop out seeds, then slice horizontally to form moon shapes. Toss with olive oil, sprinkle with salt and pepper and roast in oven for 20 minutes or until tender.
- In a food processor blend rosemary and garlic together until fine. Add ricotta and blend for another 30 seconds. You can also use a mortar and pestle.
- Assemble salad by diving up lettuce, then placing squash around lettuce, ricotta cheese, sprinkle with crumbled bacon, hazelnuts and drizzle with olive oil.