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Squash and pear salad with bacon
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 339
  • Fat about 24g
  • Carbohydrates about 20g
  • Protein about 9g
This is needed
This is needed for 4 people
Fried squash
  • 1 tbsp olive oil
  • 80 g bacon strips
  • 800 g squash (e.g. Hokkaido incl. skin) cut into approx. 3 cm slices
  • 0.5 tsp salt
  • 2 pears, cut into wedges
  • 1 tbsp honey mustard
  • 1 tbsp coarse-grain mustard
  • 3 tbsp balsamic vinegar
  • 3 tbsp olive oil
  • 100 g feta
  • 0.5 bunch chives, finely chopped
  • salt and pepper to taste
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And that's how it's done
And that's how it's done
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.
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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