Kale Salad with Roasted Butternut and Maple Cider Vinaigrette

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This kale salad is packed with flavor from savory bacon, caramelized roasted butternut squash, sweet crunchy apples, toasted pecans and a tangy maple dijon vinaigrette. It’s perfect as a side salad or can be served as a meal with additional protein! Paleo, gluten free, dairy free.

A good fall salad is one of my favorite things to serve either as a side or a lighter meal.

Especially lunch for me!

I’m all about toasty roasted, caramelized butternut squash and it’s perfect paired with kale and bacon.

Plus some other sweet salad toppers like crisp apples and cranberries, toasted pecans, plus a simple maple cider dijon vinaigrette.

As far as fall salads go, this one has everything you’re craving!  Let’s get into all the delicious details…

What You Need to Make this Kale Salad

Vinaigrette:

apple cider vinegarpure maple syrupdijon mustardolive oilSea salt and black pepper

Salad:

butternut squashbacon kaleolive oil Sea salt pecansghee or coconut oilmaple syrupapplesdried cranberries 

How to Make this Kale Salad with Roasted Butternut and Maple Cider Vinaigrette

Combine the vinaigrette ingredients in a small mason jar with a lid, or a small bowl.  You can make the dressing a day ahead of time and store 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 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. 

Once done, remove from the oven and drain on paper towels.  The butternut squash should be done at this point too.

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, melt the ghee or coconut oil.  Once hot, add the pecans, sprinkle with salt and drizzle with the maple syrup.  Cook, stirring occasionally, until toasted, careful not to burn the pecans. 

Toss the kale with the roasted butternut and crumble the bacon over the top.  Add the apples, pecans, and cranberries and toss to combine.  Toss with dressing and serve!

The Easiest Way to Make Homemade Salad Dressing

I always make my dressings in small mason jars with a lid.

This way, I can just add the ingredients to the jar, cover and shake!

Plus, the dressing is ready to be stored in the refrigerator like that so I can easily make dressing ahead of time.

I like using these 8oz mason jars for dressing because I find they’re the perfect size.

I hope you’re ready for a fall salad that’s sure to become a regular in your house!

Whether you’re making it for the holidays or a light dinner or lunch, it’s a salad everyone will love!

Feel free to top with protein like pan salmon or chicken to make it  heartier meal.  I hope you enjoy!

Kale Salad with Roasted Butternut and Maple Cider Vinaigrette

Kale Salad with Roasted Butternut and Maple Cider Vinaigrette

This kale salad is packed with flavor from savory bacon, caramelized roasted butternut squash, sweet crunchy apples, toasted pecans and a tangy maple dijon vinaigrette. It’s perfect as a side salad or can be served as a meal with additional protein! Paleo, gluten free, dairy free.Author: Michele RosenPrep Time: 15 minutesCook Time: 30 minutesCourse:Dinner, Lunch, Side DishCuisine:dairy-free, Gluten-free, PaleoKeyword:bacon, butternut squash, fall salads, kale, salad, vinaigretteServings: 8 servingsPrint this RecipeDid you make this recipe?Leave a review4.79 from 19 votes

Ingredients

Vinaigrette:

3tablespoonsapple cider vinegar1 1/2tablespoonspure maple syrup2teaspoonsdijon mustard6tablespoonsolive oilSea salt and black pepperto taste

Salad:

1medium butternut squashpeeled and cut into 1/2” cubes (about 4 cups)6slicesnitrate free bacon6cupskalechopped1teaspoonolive oil + 1 tablespoon olive oildividedSea salt3/4cuppecans1teaspoonghee or coconut oil1teaspoonmaple syrupSea salt1largeapplefinely diced (I used pink lady)1/2dried cranberries

Instructions

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 refrigerated until ready to use. Simply shake or whisk before using.

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 all over with sea saltPlace 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. The butternut squash should be done at this point too.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, melt the ghee or coconut oil. Once hot, add the pecans, sprinkle with salt and drizzle with the maple syrup. Cook, stirring occasionally, until toasted, careful not to burn the pecans. 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. Serve right away and enjoy!

Nutrition

Calories: 332kcalCarbohydrates: 24gProtein: 6gFat: 26gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 12mgSodium: 147mgPotassium: 694mgFiber: 3gSugar: 8gVitamin A: 15013IUVitamin C: 81mgCalcium: 136mgIron: 2mg

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Want More Paleo Salad Recipes?  Try One of These!

Rainbow Veggie Salad 

Crispy Chicken Cobb Salad with Garlic Ranch

Chipotle Shrimp Salad

Steak Cobb Salad 

Salmon BLT Salad

Greek Chicken Salad 

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