If you are looking for the perfect fall salad, you just found it! This Autumn Kale Salad with Butternut is everything you want in a fall-flavored salad.
What Makes This Salad So Good?
The flavors. I love the combination of the massaged kale, creamy butternut, crispy bacon, and tart pomegranates. Not to mention the crisp, sweet apples, and crunchy pecans.
As if all this wasn't enough, the maple poppy seed dressing is the best topping.
It is pretty simple to make. Sure the butternut takes a little time, but it really is pretty simple.
Once this is done, it makes a great meal prep. Double and use it for salads throughout the week. Just make sure and only add the dressing right before serving.
Ingredients
- Kale- Even if you are hesitant about eating kale, it can be bitter, keep reading to find out how to LOVE kale!
- Butternut Squash- I think it is the best winter squash!
- Apples- I used gala, but of course you can use any type of apple you like.
- Pecans- You can use other nuts if you prefer, but I think these are really good!
- Crispy bacon- we love bacon in our family. It is not essential though, you can always leave it out if you are going for a vegetarian version.
- Creamy maple poppyseed dressing- Recipe is below.
- Pomegranate seeds- for a beautiful pop of color
How To Make
Start by roasting your butternut. I like to cut off the neck of the butternut, as shown below, peel, and cut into cubes. Place it on a baking sheet.
Drizzle with olive oil and sprinkle with salt and pepper. Bake until it is tender and golden brown.
While it is baking, cook your bacon until it is crispy. I cut mine in chunks and cooked it, but you can also cook it in strips then break it apart.
Let both the butternut and bacon cool slightly. While is it cooling, get everything else ready.
Massaging the Kale
A note on the kale. It is not my favorite green. I will be the first to admit this. But, I do like it SO MUCH better when it is massage.
Massaging reduces the toughness of the green and also pulls out some of that bitterness.
If you haven't ever massaged Kale before, here is what you do- Remove the stem, I show this in the photo below.
Cut your kale to the size desired. I like to go a little bigger when I am massaging, otherwise, it becomes too limp too fast.
Drizzle with a little olive oil and a sprinkle of salt. Then, massage until it has softened slightly.
Once the butternut and bacon are cooled and the kale massaged, chop the rest of your fruits and nuts and put it all together!
Making the Maple Poppyseed Dressing
This dressing is so simple to make. Throw all the ingredients into a bowl or jar for mixing. Blend well for the best flavor. Pure maple syrup is a must, please don't use the fake stuff.
I promise you will not get the same results! I buy mine from Costco and feel like it is a pretty good price.
Notes
If you are going to use this salad for meal prep, do not add the dressing until you are serving. Otherwise, the salad gets too mushy!
There are other add-ins you can use in this salad too. Pears and plums are really good in this salad. Other squash you can use would be delicata, acorn, etc.
I did not add cheese, but it would be really yummy. I would recommend bleu cheese, but there are so many other great options out there as well!
With your leftover butternut squash, what about making these tasty butternut squash and crispy bacon toasties?
FAQ
If you are not into kale, you can always use something a little safer, like spinach. Turnip greens or arugula are also good!
I will hold for about 3 days. It will get pretty soft by day 3, but still good!
The dressing will hold for at least 7 days, but up to 10!
Other Salad Recipes
- Peach caprese salad
- Mediterranean lentil salad
- Green goddess pasta salad
- Fruit and microgreen salad
- Strawberry basil salad
- Shaved brussel sprout salad
- Vegetarian couscous salad
- Healthy carrot salad
- Superfood salad
Autumn Kale Salad with Butternut
Ingredients
- 6 cups kale
- 2 teaspoons olive oil
- ½ teaspoon salt
- 1 teaspoon lemon juice
- 2 strips bacon
- 2 cups butternut squash, cubed
- 1 tablespoon olive oil
- salt and pepper
- 1 apples cubed I used gala, but you can use whatever you have a preference for
- 2 tablespoons pecans, rough chop
- 2 tablespoons pomegranate arils
Maple Balsamic Dressing
- ½ cup olive oil
- 3 tablespoons balsamic vinegar
- 3 tablespoons maple syrup
- 1 teaspoon poppy seeds
- 2 teaspoons dijon mustard
- dash salt
Instructions
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Then, set aside. Drizzle cubed butternut squash with 1 tablespoon olive oil. Mix to coat. Place on baking sheet and sprinkle with salt and pepper. Place in a preheated oven. While it is baking, prep the rest. Cut your bacon into chunks. Fry until almost crispy. Place on a paper towel lined plate. Let's start on the kale. Remove it from the stem. A simple way to do this is show in the photos on the post. Push your thumbs and index finger along the stem, pushing the leaves off the stem. This way is quick and easy! If you prefer to cut the leaves off, you can do that too! Cut the kale into larger chunks. Drizzle it with your 2 teaspoons olive oil, 1 teaspoon fresh lemon juice and ½ teaspoon salt. Gently massage in for several minutes. You don't want the kale to turn to mush, just to soften it a bit. Everything should be ready to go at this point. Let's start assembling! You can add everything to your serving bowl and mix. This is beautiful, as shown in the photos on post. Or you can add your kale as the base and add the other ingredients, separated on top. Either way, it looks great! Mix your dressing together and pour generously over the salad, This salad is best served the day of. If you have leftovers, store in the fridge in an airtight container. It can be held for 1-2 days. Now, sit back and enjoy. You deserve it!