Name: Warm Roasted Winter Squash & Kale Salad with Bacon
Ingredients: 1 ½ Lbs Winter squash (such as kabocha, butternut, delicata, or acorn, seeded & cut into 3/4-inch pieces); 3 slices Thick-cut bacon (or vegetarian bacon substitute, cut into 1-inch pieces); 3 Tbsp Olive oil (divided); To taste Salt & black pepper; 1/3 cup Pecans or walnuts (roughly chopped); 2 Tbsp Maple syrup (divided); 3 Tbsp Red wine vinegar (or apple cider vinegar); 1 ½ Tbsp Dijon mustard; 1 bunch Kale (stems removed & leaves chopped); 2 cloves Garlic (minced); 1 apple Apple (cored & thinly sliced (optional)); 3 stalks Scallions (thinly sliced); 1/4 cup Feta or blue cheese (crumbled (optional))

Warm Roasted Winter Squash & Kale Salad with Bacon

This warm fall salad combines roasted winter squash, sautéed kale, crispy bacon, apples, and toasted pecans, all tossed in a sweet and tangy maple-mustard dressing.

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Ingredients

Winter squash, such as kabocha, butternut, delicata, or acorn, seeded & cut into 3/4-inch pieces 1 ½ Lbs
Thick-cut bacon, or vegetarian bacon substitute, cut into 1-inch pieces 3 slices
Olive oil, divided 3 Tbsp
Salt & black pepper To taste
Pecans or walnuts, roughly chopped 1/3 cup
Maple syrup, divided 2 Tbsp
Red wine vinegar, or apple cider vinegar 3 Tbsp
Dijon mustard 1 ½ Tbsp
Kale, stems removed & leaves chopped 1 bunch
Garlic, minced 2 cloves
Apple, cored & thinly sliced (optional) 1 apple
Scallions, thinly sliced 3 stalks
Feta or blue cheese, crumbled (optional) 1/4 cup

Instructions

Preheat oven to 400°F. On a large baking sheet, toss the winter squash and regular bacon with 1 Tbsp olive oil, salt, and pepper. Spread into an even layer and roast for 25 minutes. If using vegetarian bacon, roast the squash without bacon and cook the vegetarian bacon separately according to package directions.
Toss the pecans or walnuts with 1/2 Tbsp maple syrup and a pinch of salt and pepper. After the squash has roasted for 25 minutes, scatter the nuts over the baking sheet. Roast for another 5–10 minutes, until the squash is tender, the nuts are toasted, and the regular bacon is crispy. Set aside to cool slightly.
Heat 1 Tbsp olive oil in a large skillet over medium heat. Add the garlic and cook for 30 seconds. Add the kale and cook for 4–6 minutes, stirring occasionally, until tender. Add a splash of water if needed. Season lightly with salt and pepper.
In a small bowl, whisk together the vinegar, Dijon mustard, remaining 1 ½ Tbsp maple syrup, and remaining 1 Tbsp olive oil. Taste and adjust the seasoning as desired.
Combine the sautéed kale, roasted squash, bacon (or separately cooked vegetarian bacon), and nuts in a large serving bowl. Add the apple slices and scallions. Drizzle with dressing and toss gently to combine.
Sprinkle with crumbled feta or blue cheese, if using. Serve warm or at room temperature.