25 min
Wilted Autumn Greens with Honey Mustard Vinaigrette
Recipe GLPRe0eacdfcc6a68c
A warm autumn salad featuring roasted butternut squash and pears paired with tender greens, crispy bacon, roasted chestnuts, and caramelized shallots. The components come together with a silky honey mustard vinaigrette made with bacon fat and canola oil, creating a perfectly balanced dish of sweet, savory, and tangy flavors.
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Ingredients
1 medium butternut squash
2 Asian pears, peeled, cored, and diced
1 tablespoon olive oil
1/2 cup chestnuts, halved
10 shallots, peeled
1/3 pound komatsuna leaves or fresh spinach, torn
1/3 pound tatsoi, torn
1/3 pound mustard greens, torn
8 ounces bacon, diced
2 tablespoons Dijon mustard
2 tablespoons honey
1/4 cup Champagne vinegar
1 teaspoon fresh thyme, chopped
1 teaspoon ground black pepper
1/3 cup canola oil
Directions
Preheat your oven to 400°F.
Prepare the butternut squash by cutting it in half crosswise. Scoop out and discard all seeds. Place the squash halves cut-side down on a cutting board. Using a sharp knife or vegetable peeler, carefully remove the skin and the light-colored layer of flesh just beneath it. Cut the peeled squash into 1/2-inch cubes until you have about 1 cup (save any extra for another use).
On a baking sheet, toss the diced squash and pears with the olive oil. Roast in the preheated 400°F oven for about 20 minutes, stirring halfway through, until the squash is golden brown and tender. Remove and let cool to room temperature.
While the squash roasts, prepare the chestnuts. Using a sharp paring knife, make a small cross-shaped slit on the rounded side of each chestnut. Spread them on a baking sheet and roast at 400°F for 15 minutes, until the cut sections begin to curl at the edges. Working quickly while they are still warm (they peel best when hot), shell the chestnuts and remove the papery inner skin. Cut each into quarters and set aside.
Reduce the oven temperature to 350°F. Wrap the whole peeled shallots loosely in parchment paper, then wrap that package in aluminum foil. Place on a baking sheet and bake for about 1 hour, until the shallots are very tender and slightly caramelized. Once cool enough to handle, coarsely chop them and set aside.
While the shallots bake, prepare the vinaigrette. In a large sauté pan over medium heat, cook the diced bacon until it is crispy and browned, about 8 to 10 minutes. Transfer the cooked bacon to a paper towel-lined plate. Pour off the bacon fat into a fine-mesh strainer positioned over a measuring cup with a pouring spout, allowing the fat to drain completely and cool slightly.
In a blender or food processor, combine the Dijon mustard, honey, Champagne vinegar, fresh thyme, and ground black pepper. Blend on low speed for about 30 seconds until well mixed. Slowly add the warm strained bacon fat through the blender's feed cap or food processor's tube opening while blending constantly. Continue blending, then slowly add the canola oil in the same manner until the vinaigrette is fully emulsified and creamy. Pour the warm vinaigrette into a large mixing bowl.
Add the roasted squash and pears, quartered chestnuts, chopped shallots, crispy bacon, komatsuna (or spinach), tatsoi, and mustard greens to the large mixing bowl containing the warm vinaigrette. Using tongs or salad servers, gently toss everything together until the greens are lightly wilted and all components are evenly coated with the dressing. Serve immediately while still warm.
