Kale Butternut Squash Salad
This Kale Butternut Squash Salad features toasted hazelnuts, dried cherries, and crumbled goat cheese topped with crispy bacon and tossed with a maple vinaigrette.
Servings: 6
Calories: 439kcal
Ingredients
For the Salad
- 1 butternut squash (around 2 pounds)
- 1 ½ tablespoons olive oil
- 4 ½ ounces bacon slices
- ½ cup toasted skinned hazelnuts (2.5 ounces)
- 5 ounces baby kale rinsed and dried
- ½ cup dried cherries (2.9 ounces)
- ½ cup crumbled goat cheese (2 ounces)
- Freshly ground black pepper to taste
- Kosher salt to taste
For the Maple Dressing
- 2 teaspoons dijon mustard
- 2 tablespoons red wine vinegar
- 2 teaspoons maple syrup
- 6 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 450 degrees.
- Peel squash with a sturdy vegetable peeler.
- Cut squash in half and scoop out seeds. Slice squash into ⅓-inch thick half moons.
- Line a baking sheet with parchment paper.
- Toss squash with olive oil, season lightly with salt and pepper, then spread out on the baking sheet in a single layer.
- Roast squash slices in the oven, until fork-tender and lightly browned on one side, about 20-25 minutes.
- Meanwhile, line a large plate with two layers of paper towels.
- Lay out bacon slices on paper towels and cover with an additional paper towel.
- Microwave for about 1 minute per slice (check to make sure they are not overcooked, and add more time if they are undercooked). Remove from microwave and let cool.
- Chop bacon in small pieces.
- Chop hazelnuts roughly.
- To make the vinaigrette, whisk mustard, vinegar, and maple syrup together in a medium bowl.
- Slowly whisk in olive oil. Season to taste with salt and pepper.
- To assemble salad, add baby kale to a large salad bowl or platter and toss with 2 tablespoons of dressing.
- Top with butternut squash slices.
- Garnish with bacon, hazelnuts, cherries, and goat cheese.
- Serve remaining dressing on the side.
Notes
Storage:
If possible, store the dressing separately from the salad. We love storing salad dressing in small mason jars in the refrigerator. It will last at least a week or two. Put the salad into an airtight container and store in the refrigerator for 3-5 days. Make-Ahead:
The maple vinaigrette can be made several days in advance and stored in the refrigerator. The squash can be roasted at least a day in advance, also kept in the refrigerator. The bacon is best made the day you want to serve it, but you could easily cook it several hours before you want to serve. Keep all salad components separate if possible until you are ready to serve. Expert Tips:
To toast your own hazelnuts, heat the oven to 375 degrees and add the hazelnuts to a rimmed baking sheet. Toast nuts for 10-15 minutes, until you can smell them, and the skins are starting to peel off. Pour the hazelnuts in the middle of a clean dish towel and pull up the sides to twist together. Rub the hazelnuts against each other within the pouch of the kitchen towel, then open the towel. Pick out the toasted nuts, pulling off any extra skin. Not all of the skin will be removed, which is not a problem.
If possible, store the dressing separately from the salad. We love storing salad dressing in small mason jars in the refrigerator. It will last at least a week or two. Put the salad into an airtight container and store in the refrigerator for 3-5 days. Make-Ahead:
The maple vinaigrette can be made several days in advance and stored in the refrigerator. The squash can be roasted at least a day in advance, also kept in the refrigerator. The bacon is best made the day you want to serve it, but you could easily cook it several hours before you want to serve. Keep all salad components separate if possible until you are ready to serve. Expert Tips:
To toast your own hazelnuts, heat the oven to 375 degrees and add the hazelnuts to a rimmed baking sheet. Toast nuts for 10-15 minutes, until you can smell them, and the skins are starting to peel off. Pour the hazelnuts in the middle of a clean dish towel and pull up the sides to twist together. Rub the hazelnuts against each other within the pouch of the kitchen towel, then open the towel. Pick out the toasted nuts, pulling off any extra skin. Not all of the skin will be removed, which is not a problem.
Nutrition
Calories: 439kcal | Carbohydrates: 20g | Protein: 13g | Fat: 35g | Saturated Fat: 8g | Polyunsaturated Fat: 26g | Cholesterol: 30mg | Sodium: 601mg | Fiber: 3g | Sugar: 12g
