Pork 

Warm Bacon, Green Bean & Butternut Salad with Blue Cheese

Steynsburg pork

INGREDIENTS

For the Salad:

  • 6 slices of crispy Steynsburg Pork bacon, chopped 🥓
  • 2 cups butternut squash, peeled and cubed 🎃
  • 1 ½ cups fresh green beans, trimmed 🥬
  • 1/2 cup crumbled blue cheese 🧀
  • 2 tbsp olive oil
  • Salt & pepper to taste
  • A handful of walnuts or pecans (optional, for crunch)

For the Honey-Mustard Dressing:

  • 2 tbsp olive oil
  • 1 tbsp honey 🍯
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar or balsamic vinegar
  • Salt & pepper to taste

STEP 1

Roast the Butternut:

Preheat the oven to 200°C (400°F).

Toss the butternut cubes with olive oil, salt, and pepper.

Spread them on a baking tray and roast for 25–30 minutes, turning halfway, until golden and tender.

STEP 2

Cook the Bacon:

In a skillet over medium heat, cook the bacon until crispy.

Transfer to a paper towel to drain and chop into bite-sized pieces.

STEP 3

Blanch the Green Beans:

In a pot of boiling salted water, blanch the green beans for 2–3 minutes until bright green and tender-crisp.

Immediately transfer them to an ice bath to stop the cooking and preserve their color.

 

STEP 4

Make the Dressing:

In a small bowl, whisk together olive oil, honey, Dijon mustard, and vinegar.

Season with salt and pepper to taste.

STEP 5

Assemble the Salad:

In a large bowl, combine the roasted butternut, green beans, and crispy bacon.

Drizzle with the honey-mustard dressing and toss gently to coat.

Top with crumbled blue cheese and nuts if using.

 

Serve & Enjoy:

Serve the salad warm or at room temperature for the best flavor. Perfect as a main dish or a hearty side!

Flavor Tip:
For an extra burst of flavor, drizzle a little balsamic glaze over the top or add dried cranberries for a sweet contrast!

Printable Recipe Cards

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