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.
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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