Kale Harvest Salad
 
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This kale harvest salad is bursting with fall and winter produce!! Salads aren’t just for spring and summer…they can be delicious in winter as well by using produce in season! This kale harvest salad is an explosion of different flavors and textures in the best way possible. It’s filled with fresh kale, sweet cinnamon roasted butternut squash, salty feta cheese, crisp bacon, and juicy pomegranate seeds. Plus, it’s covered in a homemade pomegranate (or apple cider!!) vinaigrette dressing that brings all the flavors together perfectly.
Author:
Recipe type: Salad, Side Dish, Main Dish, Lunch
Cuisine: Thanksgiving, Fall/Winter Side Dish
Serves: serves about 6 as a main dish, 10+ as a side
Ingredients
  • For the Salad:
  • 1 small butternut squash, peeled and diced (1.5 lb or 5 cups diced)
  • 1 tablespoon olive oil
  • 1 tablespoon pure maple syrup
  • 1 teaspoon ground cinnamon
  • Sea salt, to taste
  • ¾ lb (12 ounces) bacon
  • 1 pomegranate, seeded
  • ½ cup pepitas (pumpkin seeds)
  • 10-12 ounces kale, chopped and de-stemmed (8-10 cups)
  • 1 teaspoon olive oil
  • 4 ounces feta cheese, crumbled
  • .
  • For the Vinaigrette Dressing:
  • ¼ cup olive oil
  • ¼ cup pomegranate juice OR apple cider (can also sub any dark/sweet juice, such as cherry, grape, cranberry, etc.)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon pure maple syrup
  • 1 tablespoon Dijon mustard
  • 2-3 cloves garlic
  • Salt and pepper, to taste
Instructions
  1. Preheat oven to 400 degrees and line two large baking sheets with parchment paper or silicone nonstick baking mats.
  2. Lay bacon on one baking sheet.
  3. On the other baking sheet, add diced butternut squash and drizzle with the 1 tablespoon olive oil, 1 tablespoon pure maple syrup, 1 teaspoon cinnamon, and sea salt to taste. Stir until the butternut squash is all coated.
  4. Bake squash and bacon in oven until bacon is crisp and butternut squash is soft and begins to caramelize. This should take approximately 30 minutes, depending on your oven. Crumble bacon when slightly cool.
  5. In a very large serving bowl, add the kale. Drizzle with the 1 teaspoon olive oil and gently "massage" the oil into the kale with your (clean!) hands. This will soften the kale and make it more tender.
  6. Arrange the pomegranate seeds, cooked crisp bacon, feta cheese, roasted butternut squash, and pumpkin seeds on top of the kale.
  7. In a blender or small food processor, mix together the dressing ingredients until smooth and combined. Drizzle on top of salad right before serving and toss all ingredients together.
  8. Leftovers will keep well for the next day!
  9. This recipe make a lot, so is perfect for a Thanksgiving side dish or large family meal!
  10. I also like topping this salad with chicken breast or chicken sausage for a main dish/entree.
Recipe by Audra's Appetite at https://audrasappetite.com/kale-harvest-salad/