Name: Fall Kale Salad
Prep time: 15 min
Cook time: 30 min
Yield: 6 servings
Ingredients: 4 c. butternut squash (peeled and cubed); 1 Tbsp. olive oil; 2 tsp. fresh thyme; 6 slices Indiana Kitchen Bacon, cooked crumbled; 1/2 c. walnuts (chopped); 1/2 c. red onion (thinly sliced); 3 oz. crumbled blue cheese (or substitute with goat cheese or feta); 5 oz. baby kale and spinach blend; 1/3 c. dried cranberries; 3 Tbsp. real maple syrup; 2 1/2 Tbsp. apple cider vinegar; 2 tsp. Dijon mustard; 1 clove garlic clove, minced; 2 1/2 tsp. finely chopped fresh rosemary; salt and freshly ground pepper; 1/3 c. olive oil

Fall Kale Salad

Kale, cranberries, butternut squash, red onion, blue cheese and crumbled Indiana Kitchen bacon with a maple rosemary vinaigrette.

Servings	Prep Time
6 servings	15 minutes

Cook Time	Passive Time
30 minutes	45 minutes

Servings	Prep Time
6 servings	15 minutes

Cook Time	Passive Time
30 minutes	45 minutes

Fall Kale Salad

Kale, cranberries, butternut squash, red onion, blue cheese and crumbled Indiana Kitchen bacon with a maple rosemary vinaigrette.

Servings	Prep Time
6 servings	15 minutes

Cook Time	Passive Time
30 minutes	45 minutes

Servings	Prep Time
6 servings	15 minutes

Cook Time	Passive Time
30 minutes	45 minutes

Ingredients

4 c. butternut squash peeled and cubed
1 Tbsp. olive oil
2 tsp. fresh thyme
6 slices Indiana Kitchen Bacon, cooked crumbled
1/2 c. walnuts chopped
1/2 c. red onion thinly sliced
3 oz. crumbled blue cheese or substitute with goat cheese or feta
5 oz. baby kale and spinach blend
1/3 c. dried cranberries
3 Tbsp. real maple syrup
2 1/2 Tbsp. apple cider vinegar
2 tsp. Dijon mustard
1 clove garlic clove, minced
2 1/2 tsp. finely chopped fresh rosemary
salt and freshly ground pepper
1/3 c. olive oil

Servings: servings

Instructions

For the vinaigrette: In a small saucepan over medium heat, whisk maple syrup, apple cider vinegar, mustard, garlic and rosemary. Bring the mixture to a boil over medium heat, boiling for 2 1/2 minutes. Remove from heat and stir in olive oil and salt and pepper to taste.
For the salad: Preheat oven to 400 degrees F. Spray a baking sheet. Drizzle squash with olive oil, and sprinkle with thyme and salt and pepper. Toss to coat. Roast squash for 15-20 minutes, tossing halfway through.
In a large salad bowl, add kale blend, squash, bacon, walnuts, red onion, cheese, and cranberries. Gently toss salad. Whisk vinaigrette to evenly mix the oils, then drizzle over the salad. Enjoy!