Roasted Delicata Squash Salad

Who doesn’t love a recipe with bacon in it? Sacramento Bacon Fest begins this Sunday, January 19th, so now is the perfect time to add a little extra bacon to your life! Here’s a flavorful winter salad recipe that combines our love of winter squash, apples, and pecans with savory bacon:


Roasted Delicata Squash Salad
Author: Executive Chef Kurt Spataro
Serves: 2


  • 1 medium Delicata squash, peeled, seeded, and halved lengthwise

  • 1 apple, peeled, cored and cut into ¼” slices

  • ¼ cup bacon, cut into ¼” pieces

  • 2 tbsp pecans, toasted

  • ½ cup sliced radicchio

  • 1 small shallot, sliced

  • 1 tbsp white balsamic vinegar

  • 3 tbsp extra virgin olive oil

  • canola oil for cooking


  1. Cook bacon until fat renders and bacon has nicely browned. The bacon should have a chewy texture after cooking. Saute the apple slices in the canola oil until lightly browned.

  2. Toss the squash in 1 Tbsp of the olive oil and season with salt and pepper. Roast the squash on a baking sheet in a 400 degree oven until lightly browned and tender, about 20 minutes.

  3. Meanwhile, pour off the bacon fat from the sauté pan and add the shallot. Cook briefly to soften. Add the vinegar and remaining olive oil to warm.

  4. In a mixing bowl, gently toss the ingredients together and season with salt and freshly ground pepper.

  5. Arrange the salads on two serving plates and serve.


(paragary restaurant group)

(cafe bernardo)

(centro cocina mexicana)