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.