Butternut Squash Kale Salad with Maple Bacon Vinaigrette

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  • 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


  • ¾ cup olive oil
  • cup maple syrup
  • 1 tbsp balsamic vinegar
  • 2 tsp grainy dijon mustard
  • 3 strips bacon cooked, crispy
  • salt
  • black pepper
  • 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
Makes: 2-4 servings
Prep Time: 10 minutes
Cook Time: 40 minutes