Brunch is my favorite part of the weekends. I truly enjoy cooking for my friends and family. One thing I think is a necessary part of a brunch spread is a good salad. This one is a combination of different textures and flavors, and it is a must-make. The simple and easy mustard dressing is the cherry on top and adds an extra layer of flavor.
6
Fat: 13.8 g
Carbs: 10 g
Net carbs: 6.5 g
Protein: 5.4 g
Fiber: 3.5 g
1 small delicata squash
4 slices no-sugar-added bacon or prosciutto
¼ cup (60 ml) olive oil, plus more if needed
Sea salt and black pepper
2 tbsp (30 ml) lemon juice
1 tbsp (15 ml) spicy brown mustard
1 clove garlic, finely minced
½ tsp monk fruit golden sweetener
1 (5-oz [142-g]) package mixed greens or spinach
1 handful chopped dinosaur kale leaves
1 avocado, sliced
Bagel seasoning, to serve (The Trader Joe’s or Balanced Bites brands are wonderful.)
Preheat the oven to 400°F (200°C, or gas mark 6).
Wash and scrub the squash thoroughly and cut off the ends. Cut the squash in half lengthwise and remove the seeds. Then cut them into ¼-inch (6-mm) half-moon slices and set the squash aside.
Place the bacon on a large sheet pan. Transfer the pan to the oven and cook for 15 to 18 minutes, until the bacon is crisp. Remove the bacon from the pan and set it aside on a plate lined with paper towels.
Discard half of the bacon fat from the sheet pan and add the squash to the same pan. Note that if you are using prosciutto, you need to add about 2 tablespoons (30 ml) of olive oil to the squash, because the prosciutto does not give off much fat when cooked. Season with a couple of pinches of salt and pepper and toss to coat. Transfer the squash to the oven and roast it for 25 to 30 minutes, flipping halfway through until the squash is golden brown and crispy on the outside. Remove the pan from the oven and set the squash aside to cool slightly.
In the meantime, make the dressing. Add the lemon juice, mustard, garlic and sweetener to a small bowl. Stir to combine. Slowly whisk ¼ cup (60 ml) of olive oil in with the rest of the ingredients until it is well incorporated.
Put the mixed greens and kale in a large serving bowl and add the dressing to the greens. Toss to combine.
To serve, add the slightly cooled squash on top of the greens, crumble the bacon over top and finish with avocado slices. Sprinkle bagel seasoning on the avocado slices.