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.
- CourseMain meal
- Prepare15 mins
- Cook45 mins
- Total time1 hr
- 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
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.
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.
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.
Typical values per serving when made using specific products in recipe