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I’m quite obsessed with Kabocha Squash at the moment. It’s my favorite winter squash for roasting because it’s so dense. If you slice it thinly, and roast on high with a little olive oil, you’ll get the best ever squash chips.

This salad is exquisite – the sweet, roasted squash partnered with smokey applewood bacon, bitter dandelion greens and salty halloumi cheese. It is a perfect fall/Winter supper – warm, filling and oh my – so tasty!

Warm Kabocha, bacon & Halloumi Salad

1/2 cup pecans

1/4cup olive oil

Salt & Pepper

1 small- medium squash

1 small bunch dandelion greens, washed

8 rashers applwood smoked bacon

1 large shallot, minced

2tbsp olive oil

2tsp red wine vinegar

1 packet Greek Halloumi Cheese, cubed


Pre-heat oven to 350 F.

Toss the pecans in a little oil and roast for about 10 minutes or until crispy.

Turn up the heat to 425 F.

Half the squash and scoop out seeds. Peel with a sharp knife and cut into wedges. Toss in the olive oil and season well. Roast for 35 minutes. Remove and set aside.

Arrange the dandelion leaves on serving plates.

Stack the bacon and cut into 1/2 inch rectangles.

Mix the olive oil and vinegar in a small cup. Season with salt & pepper.

Heat a frying pan and fry bacon until it begins to turn crispy, add the shallots and fry for another 2 minutes. Add the dressing and fry for another 2 minutes.

Heat a griddle pan and fry the Halloumi for 3 minutes on each side.

Assemble the squash on the leaves. Sprinkle with the bacon – pour the warm dressing over the salad. Finally top with the cheese and pecans.

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