Ingredients
Scale
- 1 acorn squash
- 8 oz butter lettuce
- 6 oz pancetta
- 8 oz boursin cheese
- 1/3 cup pomegranate seeds
- Honey dijon vinaigrette
- Candied pecans
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Slice the acorn squash into half moons, drizzle with olive oil, and season. Roast for 20-25 minutes until tender.
- In a skillet, cook diced pancetta until crispy. Remove and drain excess fat. Sauté minced garlic in remaining fat, then add breadcrumbs to toast.
- In a large bowl, layer torn butter lettuce, roasted squash, pomegranate seeds, boursin cheese bites, and toasted breadcrumbs. Drizzle with dressing and toss gently.
- Garnish with remaining toppings and serve immediately.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 salad (250g)
- Calories: 420
- Sugar: 10g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 30mg
Keywords: Feel free to swap out boursin cheese for feta or goat cheese for a different flavor profile. For added sweetness, consider incorporating dried fruits like cranberries or figs.