Butternut Squash Kale Salad with Maple Bacon Vinaigrette
Ingredients
- 2 bushels kale de-stemmed and leaves torn
- 2 cups brussel sprouts shredded
- 1 butternut squash peeled and cubed
- 1 apple thinly sliced
- ½ cup pomegranate seeds
- ¼ cup pumpkin seeds
- 3 strips bacon cooked, crispy, crumbled
- olive oil for the squash and kale
- salt
- black pepper
Dressing:
- ¾ cup olive oil
- ⅓ cup maple syrup
- 1 tbsp balsamic vinegar
- 2 tsp grainy dijon mustard
- 3 strips bacon cooked, crispy
- salt
- black pepper
Directions
- Preheat the oven to 400°F.
- Toss the butternut squash in a drizzle of olive oil, and sprinkle with salt and pepper. Arrange evenly on a baking sheet and bake for 40 minutes, flipping halfway (you can do this ahead of time, too!).
- Meanwhile, massage the kale with a healthy drizzle of olive oil. Then, blend the ingredients for the dressing until smooth.
- Once the butternut squash is cooked, toss with the remaining salad ingredients, and mix with the dressing
Notes
Makes: 2-4 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Prep Time: 10 minutes
Cook Time: 40 minutes