Delicata Squash Salad with Pomegranate, Feta & Bacon

Directions

1. 1

   Preheat the oven to 400.

2. 2

   Add the squash to a sheet pan, then drizzle it with the olive oil and season with salt, pepper and honey. Add the fresh thyme and toss. Spread out the squash and roast for 20 minutes, then flip it and roast for another 10-15 minutes, or until browned.

3. 3

   While the squash roasts, make the bacon on the stove. Add the bacon to a cold pan, then increase heat to medium. Cook the bacon until the bottom is browned, about 4-6 minutes. Flip the bacon over and cook until the bacon is browned on the other side, about 3 to 5 minutes. Remove it and place on a paper towel. Keep the heat on and bacon grease in the pan.

4. 4

   When the bacon is done, add the kale and sauté for about 5-6 minutes, add a squeeze of lemon juice and a pinch of salt. When the kale is slightly browned and wilted, remove and set aside.

5. 5

   Chop the bacon into small pieces, then when the squash is done, remove it from the oven, remove the thyme stems, and add the kale and bacon to the sheet pan. Toss to combine.

6. 6

   Add the squash mix to a plate, then top with the pomegranate, feta, pistachios and balsamic glaze.