Bacon Balsamic Vinaigrette over a Roasted Butternut Kale Salad
Author:Get Inspired Everyday!
Cook Time:30 mins
Total Time:30 mins
Yield:2 as the main course, 4 as a side salad 1x
1 1/2 pounds of butternut squash, peeled and cut into 1/2” cubes
1 Tablespoon olive oil
1/4 Teaspoon sea salt
6 ounces baby kale, washed
1 cup pomegranate seeds
1/2 cup crumbled feta cheese
Bacon Balsamic Vinaigrette:
4 ounces bacon, 4 strips
1 clove of garlic, minced
2 Tablespoons balsamic vinegar
2 Tablespoons olive oil
1/2 Teaspoon sea salt
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Spread the cubed butternut evenly over the baking sheet, drizzle with olive oil, and sprinkle with sea salt. Roast until tender and caramelized, 25-30 minutes.
While the squash is roasting, prepare the rest of the salad.
Place the kale in a serving bowl or individual salad plates. Sprinkle the kale with crumbled feta and pomegranate seeds.
Preheat a cast iron pan over medium heat. Cut the bacon strips down the middle lengthwise, then cut crosswise to make bacon bits.
Fry the bacon until crispy. Remove the pan from the heat and cool for about 3 minutes, (don’t drain the bacon, it’s part of the dressing). Add the minced garlic, stir to combine, and whisk in the remaining dressing ingredients.
When the squash is done, arrange some on each prepared salad plate or toss as one big salad. Drizzle with the warm bacon dressing and serve immediately.