Roasted Delicata Squash Salad
Roasted Delicata Squash Salad This beautiful and mouth-watering squash salad comes to us courtesy of Executive Chef Kurt Spataro of the Paragary Restaurant
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Cooking tools:
- Apple corer
- Chef's knife
- Cutting board
- Peeler
- Spoon
- Baking sheet
- Oven
- Stove
- Saute pan
- Mixing bowl
- Measuring spoon
- Measuring cup
- Plate
Ingredients
- 1 medium Delicata squash, peeled, seeded, and halved lengthwise
- 1 apple, peeled, cored and cut into 1/4” slices
- 1/4 cup bacon, cut into 1/4” batons
- 2 Tbsp pecans, toasted
- 1/2 cup sliced radicchio
- 1 small shallot, sliced
- 1 Tbsp White Balsamic Vinegar
- 3 Tbsp extra virgin olive oil
- Canola Oil for cooking
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