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.

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.

Butternut Squash Baby Kale Salad

• 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 1/2 teaspoons Extra Virgin Olive Oil

Preheat oven to 450 degrees.

In a small bowl combine squash, 1 Tablespoon oil, rosemary, garlic, salt, and pepper, and toss until well coated. Spray a baking sheet with cooking spray. Transfer squash to baking sheet and roast about 10 minutes or until tender but crisp.

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

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.

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

For dressing, combine vinegar, mustard, and brown sugar. Slowly drizzle in bacon fat and and 1 1/2 teaspoons olive oil until emulsified. Pour dressing over salad and toss to combine. Serve immediately.

Cheers to Thanksgiving dinner and Christmas entertaining!

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