Total Time: 45 minutes Serves: 6
Recipe By: Paleo Running Mama
Ingredients:
Vinaigrette:
- 3 tablespoons apple cider or white vinegar
- 1 1/2 tablespoons maple syrup or honey
- 2 teaspoons dijon mustard
- 6 tablespoons olive oil
- Sea salt and black pepper to taste
Salad:
- 1 medium butternut squash, peeled and cut into 1/2” cubes (about 4 cups)
- 6 slices bacon (optional)
- 6 cups kale chopped
- 1 teaspoon olive oil + 1 tablespoon olive oil divided
- Sea salt
- 3/4 cup pecans (sub with seeds or other nuts!)
- 1 teaspoon neutral oil
- 1 teaspoon maple syrup or honey
- Sea salt
- 1 large apple finely diced
- 1/2 cup dried cranberries or cherries
Directions:
- Combine the vinaigrette ingredients in a small mason jar with a lid, or a small bowl. Either shake (for a jar) or whisk together well and set aside. You can make the dressing a day ahead of time and store it refrigerated until ready to use.
- Preheat your oven to 425° F and line 2 large baking sheets with parchment paper. Place the butternut squash on one sheet and toss with 1 tablespoon oil and sprinkle with sea salt
- Place the sheet in the oven and roast for 30 minutes, or until browning on the outside and soft inside.
- Lay the bacon in a single layer on the second sheet. After the squash has roasted for 15 minutes, place the bacon in the oven either below or above the squash. The bacon should take between 13-15 minutes, so make sure to watch it for burning. Once done, remove from the oven and drain on paper towels.
- While the bacon and squash are in the oven, prepare the rest of the salad. Place the kale in a large bowl and sprinkle with 1 teaspoon oil and a little sea salt. Massage the kale with your hands to break down tough fibers and make the kale softer for the salad.
- In a small skillet over medium heat, add the oil. Once hot, add the nuts/seeds, sprinkle with salt and drizzle with the maple syrup or honey. Cook, stirring occasionally, until toasted, careful not to burn the nuts/seeds. This should take just 2-3 minutes.
- Toss the kale with the roasted butternut and crumble the bacon over the top. Add the apples, pecans, and cranberries and toss to combine. Give the dressing a shake and toss as much as you like with the salad.