Delicata, Pomegranate Kale Salad with Lardon Dressing

1 small delicata squash, cut into 1/2-inch slices 
1 tablespoons olive oil 
2 slices thickly-cut bacon, sliced into 1-inch-by-1-inch cubes
1/2 fennel bulb, thinly sliced
1 garlic clove, minced
1 tablespoon red wine vinegar
1/2 lemon
Salt
Pepper 
3 cups chopped kale 
1/4 cup pomegranate seeds (from 1/2 small pomegranate) 

1. Preheat the oven to 350 degrees F. Rub the delicata squash with olive oil and sprinkle them with a few pinches of salt. Transfer to the oven to roast for 15-20 minutes, until tender when poked with the tines of a fork. 

2. To a small pan, heat the olive oil. (This may seem like a lot of olive oil but we'll be using it for the dressing.) Add the bacon and cook until crispy and lightly golden brown. Remove with a slotted spoon and transfer to a bed of paper towels to drain. 

3. Turn the heat to low and add the slices of fennel and cook until lightly sautéed, about 2-3 minutes. Remove with a slotted spoon and set aside. Add the garlic clove, red wine vinegar, juice from 1/2 lemon, a few pinches of salt and pepper. Cook for 1-2 minutes, until the garlic is fragrant. Add the kale to medium-sized bowl, pour the dressing on top and massage the kale salad for about a minute. You might feel a little silly doing this--don't worry! Transfer the salad to a serving bowl or plate. Arrange the delicata squash, fennel and lardon all fancy like. And then top with a sprinkling of pomegranate seeds. 

Serves 2-4 (It'll serve 2 as a main course salad and will serve 4 as just a starter) 

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