Fall Kale Salad
Kale, cranberries, butternut squash, red onion, blue cheese and crumbled Indiana Kitchen bacon with a maple rosemary vinaigrette.
Servings Prep Time
6servings 15minutes
Cook Time Passive Time
30minutes 45minutes
Servings Prep Time
6servings 15minutes
Cook Time Passive Time
30minutes 45minutes
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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!