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.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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
Join host Pete Evans for the most opulent feast Moveable Feast with Fine Cooking has thrown! At the Chateau d’Ancy-le-Franc in Burgundy, the Renaissance-style surroundings of one of France’s finest…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?