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
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!