Peppery arugula, crisp Belgian endive, roasted winter squash, and smoky bacon make this autumn salad both colorful and deeply flavorful. A honey-mustard sherry vinaigrette ties together the sweet squash, salty bacon and pleasantly bitter greens with just enough brightness.

The salad is Seriously Simple to assemble, and much of it can be prepared ahead. Roast the squash and cook the bacon up to four hours in advance, then let both come to room temperature; if you prefer, the squash may also be served warm. When tossing, lightly coat the greens and pass any remaining vinaigrette at the table. The dressing is versatile enough to use on other simple green salads as well.

I like to serve this vibrant salad as a first course for dinner, but it is satisfying enough to become a light main course with focaccia or a French baguette. It also pairs beautifully with a simple soup, such as potato leek or mushroom, for an easy seasonal meal. For me, it is the kind of dish that marks the shift from late summer into autumn.

Arugula and Belgian Endive Salad with Winter Squash and Bacon

Serves 6

For the vinaigrette:

3 tablespoons sherry vinegar

1 tablespoon lemon juice

1 teaspoon Dijon mustard

1 teaspoon honey

1/2 cup olive oil

Salt and freshly ground black pepper

For the salad:

1/3 pound applewood cured sliced bacon (about 5 to 6 slices)

1 1/2 pounds peeled butternut squash, cut into 1 1/2-inch cubes

2 tablespoons olive oil

1 tablespoon maple syrup

1 teaspoon seasoning salt

7 ounces arugula leaves

3 Belgian endives, sliced on the vertical

1. Whisk the vinaigrette ingredients well in a small mixing bowl. Taste for seasoning. Reserve.

2. In a medium skillet cook the bacon on medium heat for about 8 to 10 minutes, turning once with tongs, or until brown and crisp. Drain on paper towels. Cool and break into small pieces. Reserve.

3. Preheat the oven to 425 F. Place the squash on a parchment-lined sheet pan. Add the oil, syrup and seasoning salt and toss to evenly coat the squash. Roast for about 30 to 40 minutes, turning the squash once, or until lightly browned. Cool and reserve.

4. When ready to serve combine the arugula, Belgian endives, squash and bacon in a salad bowl. Spoon the vinaigrette over all and toss to mix well. Serve immediately. Serve any remaining vinaigrette on the side

Advance preparation: The salad may be prepared through Step 3 up to four hours ahead and kept at room temperature, loosely covered.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)

©2026 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.