Fall Frisée Salad with Butternut Squash & Homemade Garlicky Croutons

If there is one meal I don’t think I could ever get sick of, it would be salad. Salads are so versatile. They can be light, hearty, healthy, or indulgent. They satisfy the crunch-fix. And the innumerable array of flavor combos makes salads my go-to meal for any day of the week!

My Fall Frisée Salad is one of those combos that’s just irresistible. Bits of sweet roasted butternut squash, bright green crisp asparagus, and homemade garlic-olive oil croutons drizzled with a sherry wine vinegar dressing fuse together to create an autumn salad masterpiece. Shall I mention this salad includes an egg broken over the top? Or Applewood smoked bacon bits crumbled on the top? Pick up the fork, and dig in.

 

Makes: 4 servings

The Ingredients

2 packages frisée (or sub butterhead or romaine)

1 whole medium butternut squash (precut or seeded and cut into 1 inch pieces)

1 bunch asparagus, peeled and chopped into 2 inch pieces

8 oz. Applewood smoked bacon

10 slices oatmeal bread, crusts removed and cut into bite-sized pieces (I like Pepperidge Farm simple sandwich bread, believe it or not!)

8 large eggs

5 garlic cloves

2 tablespoons sherry wine vinegar

Extra virgin olive oil

Salt and pepper

 

The Steps

For butternut squash: preheat oven to 375 degrees, and roast for 1 hour to 1 hour and 15 minutes until soft and golden brown. Set aside

For asparagus: drop asparagus pieces into boiling water for 2 minutes. Drain, and immediately place in ice bath until completely cooled.

For dressing: in a medium bowl, whisk together finely mince 1 garlic cloves, sherry wine vinegar, salt and pepper, and about 1/3 cup olive oil.

For bacon (optional): cut bacon into 1 inch pieces, and render in pot until golden brown. Separate bacon from fat and set bacon aside.

For croutons: coat sauté pan with olive oil, 4 smashed garlic cloves, and bread chunks. Sauté chunks for 8-10 minutes, until evenly golden brown on both sides of chunks. Remove garlic cloves, and set croutons aside.

Pour dressing over large bowl of frisée. Toss and plate. Add squash and asparagus to plates. Add bacon and croutons.

For olive oil over easy eggs: In sauté pan, add a dash of olive oil and cracked eggs in batches. Fry eggs in olive oil on medium/low heat for about 3 minutes on the first side and 1 minute on the second side. Immediately remove from pan and plate. Add salt and cracked pepper. Serve immediately!

 

The Steps with Pictures

For butternut squash: preheat oven to 375 degrees, and roast for 1 hour to 1 hour and 15 minutes until soft and golden brown. Set aside

For asparagus: drop asparagus pieces into boiling water for 2 minutes. Drain, and immediately place in ice bath until completely cooled.

For dressing: in a medium bowl, whisk together finely mince 1 garlic cloves, sherry wine vinegar, salt and pepper, and about 1/3 cup olive oil.

For bacon (optional): cut bacon into 1 inch pieces, and render in pot until golden brown. Separate bacon from fat and set bacon aside.

For croutons: coat sauté pan with olive oil, 4 smashed garlic cloves, and bread chunks. Sauté chunks for 8-10 minutes, until evenly golden brown on both sides of chunks. Remove garlic cloves, and set croutons aside.

Pour dressing over large bowl of frisée. Toss and plate. Add squash and asparagus to plates. Add bacon and croutons.

 

For olive oil over easy up eggs: In sauté pan, add a dash of olive oil and cracked eggs in batches. Fry eggs in olive oil on medium/low heat for about 3 minutes on the first side and 1 minute on the second side. Immediately remove from pan and plate. Add salt and cracked pepper. Serve immediately!

 

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