Photo fail, salad success

14 Nov

On not so rare occasions, I’ll cook or bake something that I think is pretty damn great–and fail at taking a photo of it. You see, in case you were confused, I am not a professional blogger. Nor am I a professional photographer. And so sometimes, life gets in the way of taking pictures of food.

On Friday night, I had a few friends over for dinner. But you wouldn’t know it because there is no photographic evidence. What happens is that I’d much rather serve the food, start eating, and hang out with friends than style and snap a photo. Oops.

So this blog post is going to be a photo-less mess and a lot of you will get bored because the words aren’t broken up by pretty pictures. But this salad was kickass. Because it uses bacon and bacon grease. And you should keep reading so that you can recreate it. And maybe you can take a picture.

Note: Every other food blogger has a collection of Thanksgiving recipes. I don’t. And I don’t really feel like coming up with twenty ways to modernize a sweet potato casserole. But I will say that this salad would be a pretty great salad for the Thanksgiving table. Just saying.


  • Baby romaine or greens of your choice
  • Butternut squash, cubed
  • Goat cheese, crumbled
  • Toasted almond slivers
  • Bacon (2-3 slices)
  • 1 medium shallot, diced
  • Sherry vinegar
  • Dijon mustard
  • Brown sugar
  • Olive oil


1. Cube your squash and toss it with olive oil, salt, pepper and paprika. Roast in 400 degree oven for 30-40 minutes, until tender. Allow to cool to room temperature.

2. Crisp up your bacon in a pan, saving 1-2 Ts of grease in the pan. Remove bacon from pan and crumble into “bacon bits.” Put your “bits” in whatever container you will use for your vinaigrette.

3. Using the bacon pan with bacon grease, saute your shallots until golden. Add shallots plus a spoonful of bacon grease into your vinaigrette container.

4. Add 3 T sherry vinegar, 1-2 T Dijon mustard, 1-2 t brown sugar to vinaigrette beaker. Stir to combine. Drizzle in 1-2 T olive oil, stirring as you pour.

5. When ready to serve, dress your baby romaine with the vinaigrette. Top with roasted squash, crumbled goat cheese and toasted almonds.



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