Fall Kale and Butternut Squash Salad with Hot Bacon Dressing
This seasonal salad features hearty kale and sweet roasted butternut squash, complemented by the tang of blue cheese and a bite of red onion. Topped with a hot bacon dressing that adds warmth and richness, this dish is perfect as a holiday side or a hearty fall meal. Optional ingredients like toasted pecans or cranberries add a sweet crunch for an extra special touch.
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 min
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting, Tossing
- Cuisine: American
Ingredients
For the Salad:
1 small butternut squash, peeled and cubed (about 2 cups)
1 tablespoon olive oil
Salt and pepper, to taste
4 cups kale, washed and chopped, tough stems removed
1/3 cup crumbled blue cheese
1/4 red onion, thinly sliced
1/4 cup toasted pecans or walnuts (optional)
1/4 cup dried cranberries (optional)
For the Hot Bacon Dressing:
4 slices bacon, chopped
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey or maple syrup
Salt and pepper, to taste
Instructions
Roast the Butternut Squash: Preheat the oven to 400°F. Place butternut squash cubes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat and roast for 25-30 minutes, stirring halfway through, until tender and golden brown. Set aside.
Prepare the Kale and Red Onion: While the squash roasts, massage the kale by rubbing the leaves gently between your hands until slightly softened, about 1-2 minutes. Transfer to a large salad bowl. Add the thinly sliced red onion to the bowl with the kale.
Make the Hot Bacon Dressing: In a skillet over medium heat, cook the chopped bacon until crisp. Remove bacon pieces from the skillet and set aside, reserving about 2 tablespoons of the bacon grease in the skillet.
Finish the Dressing: To the skillet with the bacon grease, add the apple cider vinegar, Dijon mustard, honey (or maple syrup), salt, and pepper. Whisk until the dressing is warmed through and well combined.
Assemble the Salad: Add the roasted squash, blue cheese, red onion, toasted nuts, and dried cranberries (if using) to the kale. Drizzle with the hot bacon dressing and toss gently to coat.
Serve: Top with the reserved crispy bacon pieces and serve warm.
Notes
Variations: Swap blue cheese with feta for a milder flavor or add pumpkin seeds for crunch.
Make it Ahead: Roast the squash and prep the kale and red onion in advance; just warm the dressing before serving.