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 vinegar
- pure maple syrup
- dijon mustard
- olive oil
- Sea salt and black pepper
Salad:
- butternut squash
- bacon
- kale
- olive oil
- Sea salt
- pecans
- ghee or coconut oil
- maple syrup
- apples
- dried 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
Ingredients
Vinaigrette:
- 3 tablespoons apple cider vinegar
- 1 1/2 tablespoons pure maple syrup
- 2 teaspoons dijon mustard
- 6 tablespoons olive oil
- Sea salt and black pepper to taste
Salad:
- 1 medium butternut squash peeled and cut into 1/2” cubes (about 4 cups)
- 6 slices nitrate free bacon
- 6 cups kale chopped
- 1 teaspoon olive oil + 1 tablespoon olive oil divided
- Sea salt
- 3/4 cup pecans
- 1 teaspoon ghee or coconut oil
- 1 teaspoon maple syrup
- Sea salt
- 1 large apple finely diced (I used pink lady)
- 1/2 dried 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 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. 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.
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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.
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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
Want More Paleo Salad Recipes? Try One of These!
Crispy Chicken Cobb Salad with Garlic Ranch
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Such a fresh, delicious and easy fall salad! I omitted the bacon (I’m not a fan) but my whole family (Grandparents included) of Kale haters had their minds changed tonight at dinner!! The dressing is on point!
I loved this salad! I typically have my kale salad with roasted carrots and beets. When I saw this one I was excited for something new. This may be my new kale salad. My only change to this was taking your suggestion to add protein to make it heartier. I roasted 2 chicken breasts with chopped fresh sage, rosemary, thyme, s & p. So so good! The vinegarette was delicious and really brought the salad together. I didn’t have cranberries but used Granny Smith apples so I still had the tang the cranberries would bring. I’m excited to share this recipe- brava! I really enjoy your recipes and writing style. Looking forward to trying more recipes soon!
AMAZING! Even my non-salad friends devoured this! Thank you for the best fall salad recipe!
This salad brings all the flavors of fall together!!! I didn’t have bacon but I substituted Grilled chicken and it was delicious!!!
I just made this salad for dinner and it was AMAZING! It was so full of such delicious flavors, and I’ll definitely be making it again (and again)! Thank you for sharing the recipe. ❤️
This is by far one of my favorites! I make it for every function I go to and it is requested!!!
So yummy! Even my kids loved it.
This was AMAZING!! I made it along side some sous vide chicken breasts. I can’t wait to make again.
Probably you’ll decide that either eating better or reading more is more attainable. Put this goal first, then save marathon training for when you’ve taken care of smaller goals.
Alternatively, you could prioritize goals by increasing difficulty. That way, you can tackle small goals first to boost your confidence level for larger ones. If your goals are to run a marathon, eat better, and read more often, ask yourself which of those is the easiest.
Is there more? This salad is a total winner. My husband’s comments after finishing his. A perfect blend of flavors and absolutely delicious! Made it as directed and it served 2 for dinner.
oops I forgot the star rating!
This is certainly a good meal for my family. I think I will make it at home.
I made it vegan and healthy by leaving out the bacon and ghee and coconut oil and using avocado oil. Why would you put bacon on anything????
Very nice dressing for kale salad. I make a lot of kale salad, but I never massage it. I just dress it a couple of hours in advance and that is sufficient time for the leaves to soften.
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Used TJ’s sweet and spicy pecans to cut down on one step. 😉
Loved the salad