Chef Luca's Warm Breakfast Salad
Milk-Free • Soy-Free • Egg-Free • Wheat-Free
Peanut-Free • Tree Nut-Free • Shellfish-Free • Fish-Free
I wanted to prepare delicious breakfast dish that is free of the top 8 allergens. This is a great recipe for a refreshing and energetic breakfast. It’s sweet and salty, and is sure to please the whole family!
Ingredients (serves 4)
2 cups of cubed acorn squash, blanched
1 ½ cups of cubed red apple
6 slices of crispy bacon (you can use Canadian bacon, too)
2 Tbsp butter alternative (like Earth Balance)
3 Tbsp brown sugar
2 Tbsp mint
juice of one orange
Cut the acorn squash in small cubes and blanch it in boiling water for five minutes. Drain and let it cool off.
Put bacon slices on a sheet pan between two parchment papers. Put it in the oven at 320 degrees for about 15 minutes.
Set the bacon aside to cool, then cut into little bites.
In a pan add the butter alternative, cut bacon, brown sugar, and the squash at medium high heat.
Let it cook for about 5 minutes, or until the sugar dissolves. Set aside.
In a bowl, combine the cubed apple, chopped mint, and orange juice. Add the warm squash and bacon and mix. Drizzle it with maple syrup or dust it with confection sugar. Buon appetito!
Luca Della Casa is Executive Chef at the Nosh Restaurant & Silo Restaurant, San Antonio, Texas. Chef Luca has 16 years’ experience in the food service industry in Italy, Spain and the U.S. He was raised in Northern Italy, with an in-depth knowledge of Italian, French, and Spanish cuisines. He is currently a contestant on Food Network's The Next Food Network Star, which airs on Sundays at 9 pm Eastern time. He welcomes food allergic diners at his restaurant. You can find Chef Luca at facebook.com/cheflucadellacasa.