Waitrose and Partners
Crispy maple bacon, squash & pecan salad

Crispy maple bacon, squash & pecan salad

Cooking bacon in an air fryer requires no extra oil to produce beautifully crisp results. The maple syrup adds a candied edge and makes it particularly delicious, especially when served alongside an autumnal squash salad. 

5 out of 5 stars(2) Rate this recipe
Gluten freeHealthyLow in saturated fat
  • Serves3
  • CourseMain meal
  • Prepare15 mins
  • Cook45 mins
  • Total time1 hr
  • Pluscooling

Ingredients

  • 1 small butternut squash, unpeeled (about 1kg)
  • ½ tbsp olive oil
  • 6 Waitrose Smoked British Streaky Bacon Rashers
  • 1½ tbsp maple syrup
  • 50ml buttermilk
  • 30g mayonnaise
  • 1 tbsp lemon juice
  • ¼ x 20g pack chives, finely chopped
  • 50g pecans, toasted
  • 110g watercress, spinach & rocket salad

Method

  1. Heat the air fryer to 200°C. Halve the squash lengthways, scoop out the seeds and cut the flesh into half-moon slices about 1-2 cm thick. Put in a large bowl and toss with the olive oil; season. Air fry, in batches if necessary, for 25-30 minutes, turning halfway, until golden and tender. Remove and set aside on a plate.

  2. Air fry the bacon for 10-12 minutes at the same temperature, brushing with the maple syrup halfway through, until glazed and crispy. Set aside on a board to cool for a few minutes, then roughly chop into shards.

  3. Meanwhile, in a bowl, whisk together the buttermilk, mayonnaise, lemon juice and chives. Toss the squash with the pecans and salad leaves. Arrange on a serving platter and top with the bacon. Drizzle over the dressing and serve.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,977kJ/ 476kcals

Fat

31g

Saturated Fat

5g

Carbohydrates

31g

Sugars

20g

Fibre

12g

Protein

12g

Salt

1.1g

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