Recipe by Rivki Rabinowitz

Arugula Salad with Squash, Apples, and Coconut “Bacon”

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Parve Parve
Medium Medium
6 Servings
1 Hour, 20 Minutes

I think we all associate fall salads with some sort of squash, cruciferous greens, and a sweet/tart fruit addition. You can find that all here – with the addition of addictive smoky coconut bacon. Use the toasted coconut as a topping in salads, thrown into a not-too-sweet granola, or as an addition to any grainy dish.



  • 1 kabocha squash, sliced thinly

  • 6 cups arugula, or any hardy greens combination

  • 1/2 teaspoon salt, for the squash

  • 1 tablespoon oil, for the squash

  • 1 green apple, thinly sliced (alternatively, use 1 nectarine or persimmon)

  • 1 candy cane beet, peeled, sliced thinly (mandolin recommended)

  • 2 cups coconut bacon (recipe below)

  • 1 tablespoon orange zest (optional)

Maple Balsamic Dressing

  • 1/2 teaspoon salt

  • 1/4 teaspoon freshly ground Gefen Pepper

  • 1 teaspoon celery seed (optional)

Coconut Bacon

  • 2 cups large flake unsweetened coconut or Gefen Coconut Chips

  • 1/2 – 1 tablespoon oil

  • 2 tablespoons tamari or soy sauce

  • 1 teaspoon smoked paprika

  • 1 and 1/2 tablespoons maple syrup

  • 1/2 teaspoon liquid smoke (If you don’t have liquid smoke, the recipe will still be delicious, it will just be missing that smokiness that is characteristic of facon.)

  • 1/4 teaspoon Tuscanini Sea Salt, or more to taste

  • 1/4 teaspoon black pepper


Bake Kabocha Squash


Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.


Lay out your sliced squash in one layer. Spray with olive oil or a drizzle of oil, and a sprinkle of salt.


Bake until softened, about 30 minutes, turning halfway through. Allow to cool.

Prepare the Coconut Bacon


Preheat oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper.


Add coconut flakes, oil, tamari, paprika, maple syrup, liquid smoke, sea salt, and black pepper. Toss.


Bake at 325 for six minutes, then stir and flip pan around. Bake for another five to seven minutes, or until coconut bacon is crispy and golden brown. (It burns quickly, so keep an eye out.)


Let cool for 10 minutes.

Prepare the Salad


Arrange greens on a platter.


Gently place your squash, shaved beet, and sliced apples (or nectarine/persimmon, if using).


Top with cooled coconut bacon, maple balsamic dressing, and orange zest, if using.

Arugula Salad with Squash, Apples, and Coconut

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