Cabbage:
4–6 slices of bacon
1 large onion, sliced into slivers
2 cups cubed butternut squash (420g)
1 Granny Smith Apple, peeled and sliced
½ head of cabbage, finely shredded
¼ cup chopped parsley (8g)
½ cup chopped pecans (57g)
½ pomegranate, kernels removed
Pecan Vinaigrette:
1 clove garlic
1 tbsp. minced onions or shallots (10g)
1 tsp. real maple syrup (5ml)
½ cup apple cider vinegar (120 ml
¼ cup pecan or walnut oil (60ml)
1/2 cup olive oil (120ml)
Cook the bacon in a large Dutch oven until crispy, allowing the fat to render. Remove the bacon from the pan and drain on paper towels.
While the Dutch oven is warm, add the onion and allow to brown until translucent. Add the butternut squash and apple. Sauté until slightly brown, about 3 minutes over high heat. Add the cabbage and cover the pan. Allow to simmer for about 5 minutes until the cabbage is wilted. Remove from the pan and place in a large salad bowl. Allow to come to room temperature.
Garnish with the parsley, walnuts and pomegranate seeds. Toss with vinaigrette (You may not need all the dressing)
Serve immediately.