So many reasons:
- If you plan for two bars in a row, such as salad bar Thursday, potato bar Friday, just chop everything up in advance for both nights (and it need not be much – let’s keep things simple!)
- Kids are often more willing to branch out when they are choosing and serving themselves. My kids focused on the pecans, bacon, cranberries and, thank goodness, lettuce. The figs and butternut squash were a little too obscure, I guess 😉
- Wouldn’t this be perfect for a girls’ night? shower? any gathering?
Putting this together was a breeze. I cooked the bacon in advance (I had used it in eggs earlier in the week) and I had washed the lettuce earlier in the day. I bought pre-chopped butternut squash because battling a whole one right now would take more stamina than I have.
When we got home from Taekwondo at 5ish, I roasted the butternut squash and put everything out with serving spoons.
I also cooked some quinoa in case anyone needed a grain to “fill in the gaps.”
bacon, diced (~2-3 slices per person)
fresh figs, halved
butternut squash, cut into bite-sized pieces (mine was pre-cut from Trader Joe’s)
crumbled goat cheese (or feta, gorgonzola, your favorite…)
Cook the bacon in a skillet over medium heat, stirring from time to time, until crispy.
Toss the squash in a little gently melted coconut oil and bake on 350 for about 20-25 minutes til nice and roast-y.
Set up your salad bar and enjoy!
Shared on The Nourishing Gourmet’s Pennywise Platter 9/19.