Butternut Squash Baby Kale Salad Recipe

This Butternut Squash Baby Kale Salad is a must-make winter salad for your entertaining menu. It’s full of texture and flavors of the season. Get the recipe here.

Delicious Fall or Winter Salad recipe

As you’re preparing your holiday dinner menu, don’t forget the salad! This butternut squash baby kale salad is an absolute MUST for a winter salad option.

I got this recipe from ALDI when I visited their test kitchen a couple of months ago. It was on our holiday dinner menu and it blew me away! This salad is full of amazing flavors and textures and it complements any meat or side dish.

Add this salad to a Christmas dinner party tablescape alongside this lobster macaroni and cheese recipe, and you’ll have an impressive meal for your guests.

It’s a smart idea to include a special seasonal salad to your holiday entertaining menu.

More Dinner Party Salads

Try some of these other gourmet salad recipes for a dinner party menu. 

• Roasted grape salad 
• Spinach Orzo salad recipe
• Easiest beet & goat cheese salad
• Green salad with oranges
• Mini heirloom tomato salad at this sunset supper menu

How to Make Butternut Squash and Kale Salad

For the salad you’ll need:

• One small butternut squash, peeled & diced. I found this in the grocery store already peeled and cubed.
• Dry rosemary
• Garlic cloves 
• Bacon, cooked and save bacon fat for dressing
• One small yellow onion
• Dried Cranberries
• Sliced Almonds, lightly toasted
• Baby Kale

Here’s what you need for the dressing.

• White Vinegar
• Dijon Mustard
• Brown Sugar
• Reserved bacon fat
• Extra Virgin Olive Oil

In a small bowl you’ll combine squash, olive oil, rosemary, garlic, salt, and pepper, and toss until well coated.

Transfer squash to a baking sheet and roast about 10 minutes or until they’re tender but crisp.

Cook bacon until crisp and reserve 1/4 cup bacon fat for the dressing.

In a small saute pan, olive oil and butter over medium heat. Add onion and cook until caramelized. 

Add kale, squash, bacon, onion, cranberries, almonds to a large bowl and toss to combine.

Combine vinegar, mustard, and brown sugar in a small bowl using a whisk. Slowly drizzle in bacon fat and olive oil, while continuing whisking, until emulsified. Pour dressing over salad and toss to combine. Serve immediately.

Cheers to Thanksgiving dinner and Christmas entertaining!

Butternut Squash Baby Kale Salad Recipe

Yield: about 6 servings

Butternut squash and baby kale salad is delicious and beautiful to serve for a dinner party. It's topped with a warm dressing and is full of texture and flavor. This is a must for holiday entertaining like Thanksgiving or Christmas.

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Ingredients

• 1 small butternut squash, peeled & diced {I also found this in the grocery store already peeled and cubed}
• 1 Tablespoon + 1 1/2 teaspoons Olive Oil, divided
• 1 Tablespoon chopped rosemary
• 2 cloves garlic, peeled & grated
• 1/4 teaspoon Salt
• 1/8 teaspoon Ground Black Pepper
• Canola Cooking Spray
• 6 strips Center Cut Bacon {save bacon fat}
• 1/2 Tablespoon Unsalted Butter
• 1 small yellow onion, thinly sliced
• 1 cup Dried Cranberries
• 1 cup Sliced Almonds, lightly toasted
• 2 cups packed Organic Baby Kale

Dressing

• 2 Tablespoons White Vinegar
• 1 Tablespoon Dijon Mustard
• 1 1/2 teaspoons Brown Sugar
• 1/4 cup reserved bacon fat
• 1 1/2 teaspoons Extra Virgin Olive Oil

Instructions

1. Preheat oven to 450 degrees.
2. In a small bowl combine squash, 1 Tablespoon oil, rosemary, garlic, salt, and pepper, and toss until well coated.
3. Spray a baking sheet with cooking spray. Transfer squash to baking sheet and roast about 10 minutes or until tender but crisp.
4. Cook bacon until crisp and reserve 1/4 cup bacon fat.
5. In a small saute pan, heat 1 1/2 teaspoons olive oil and butter over medium heat. Add onion and cook until caramelized. Reduce heat to low after 10 minutes and stir every 5 minutes or as needed. Reserve in a large bowl.
6. In a large bowl, add kale, squash, bacon, onion, cranberries, almonds, and toss to combine.
7. For dressing, combine vinegar, mustard, and brown sugar. Slowly drizzle in bacon fat and 1 1/2 teaspoons olive oil until emulsified. Pour dressing over salad and toss to combine. Serve immediately.