Description
Celebrate the vibrant flavors of autumn with this hearty Butternut Squash Harvest Salad. This sophisticated dish perfectly balances the earthy sweetness of caramelized, roasted butternut squash with the crisp bite of fresh Honeycrisp apples. Finished with savory turkey bacon, crunchy maple-glazed pecans, and a tangy apple cider vinaigrette over a robust kale base, this salad is as nutritious as it is delicious. It is the perfect centerpiece for a family gathering or a satisfying lunch that feels like an indulgence in every bite.
Ingredients
1 medium butternut squash, peeled and cubed
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
6 cups kale, stems removed and chopped
1 large Honeycrisp apple, thinly sliced
4 slices turkey bacon, cooked and crumbled
1/2 cup pecans, toasted and maple-glazed
1/4 cup apple cider vinegar
1 tablespoon maple syrup
1 teaspoon dijon mustard
6 tablespoons extra virgin olive oil
Instructions
Preheat your oven to 400°F (200°C).
Toss the cubed butternut squash with 2 tablespoons olive oil, salt, and pepper on a baking sheet.
Roast the squash for 25-30 minutes, or until tender and golden brown, then set aside to cool slightly.
In a small bowl, whisk together the apple cider vinegar, 1 tablespoon maple syrup, dijon mustard, and 6 tablespoons olive oil to create the vinaigrette.
In a large serving bowl, massage the chopped kale with a small amount of the dressing to soften it.
Add the roasted squash, sliced apples, and crumbled turkey bacon to the bowl.
Drizzle with the remaining vinaigrette and toss gently to combine.
Top with the maple-glazed pecans just before serving to maintain their crunch.
Notes
To toast and glaze pecans, cook them in a small skillet over medium heat with a teaspoon of maple syrup and a pinch of salt until fragrant and sticky. Store leftover salad in the refrigerator for up to 2 days, but keep the pecans separate until serving to ensure they stay crunchy.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 12g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 3g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 15mg