Servings: six as a starter.
I like to include the optional bacon in this salad because I think its meaty smokiness adds great contrast to the bitter greens, creamy goat cheese, and sweet butternut squash.
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This salad takes some time to make, but it is well worth it! I get rave reviews every time I make it.
I served this salad with some slight changes for Thanksgiving and it was yummy. I used spring mix lettuce, swapped the walnuts for roasted pumpkin seeds and the goat cheese for feta. I also added corn and fresh basil. I skipped the port part, but included the raisons. The dressing was bland so I added orange juice (Five Alive actually because that is all I had) and it turned out much better. I also used olive oil instead of peanut oil. The roasted butternut squash and red onions were tasty. It's my new favourite salad!
I am going to make this again for the second time tonight it was so good the first time. I left off the the goat cheese and substituted pancetta for the bacon. YUM
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