Bacon, Kale & Butternut Squash Salad
Looking for a festive side dish to jazz up your holiday menu? This Bacon, Kale & Butternut Squash Salad recipe is it! Sweet and savory, crunchy and crispy, this salad gets every single element just right.
This salad is made by tossing kale with crispy Original Naked Bacon, sweet cranberries, tender butternut squash, crunchy pipitas, and an easy dijon salad dressing. It comes together quickly and easily, and best of all, it’s Whole30 compatible, Paleo, and Gluten Free friendly. Note that Naked Bacon is gluten free, but you should be sure to check the labels on all the other ingredients that you use to make sure they’re also certified Gluten Free and safe.
And here’s a pro-tip for you: Take some leftover turkey and toss it in the salad, and you’ve got an unbelievable entree salad that’s a complete meal!
BACON, KALE & BUTTERNUT SQUASH SALAD
4 slices Original Naked Bacon
3-4 cups chopped fresh kale
2 cups diced butternut squash
1/3 cup unsalted pepitas
1/4 cup unsweetened cranberries
Dijon Dressing Ingredients:
1/4 cup olive oil
3 Tbsp. apple cider vinegar
1/2 tsp dijon mustard
1 clove garlic, minced
1 date, minced (optional)
salt and pepper to taste
1. First, prep the Ingredients. Preheat your oven to 425. Toss the butternut squash with oil and season lightly with salt and pepper. Spread on a baking sheet and roast for 25-30 minutes, turning once halfway through. Wash the kale and chop into bite sized pieces. Cook the bacon in a skillet over medium heat until crispy. Remove and set on a paper towel lined plate. Once cooled, chop into bite sized pieces.
2. Make the Salad Dressing. Whisk together all the salad dressing ingredients. Season to taste with a little salt and pepper.
3. Assemble and serve. Toss the kale, pepitas, cranberries, bacon, and butternut squash together. Drizzle with salad dressing and serve.