This is currently my favorite salad. It is so decadent, filling, and flavorful. Everyone that tries this salad falls in love with it. The squash is so well-seasoned, the bacon, dates, and almonds add interesting texture, and the maple-bourbon dressing is truly incredible.
Kale salads are the best. Not only is kale packed with nutrients, but it lasts forever in salads without wilting. That makes this a great choice for holiday events - since you can make this salad hours before (or even the day before) without it turning into a wilted pile of leaves and veggies.
And for all you out there who “don’t like kale” give this baby a try. I guarantee, with this dressing, and the decadent combo of ingredients on top, your mind will be changed.
And for all you out there who “don’t like kale” give this baby a try. I guarantee, with this dressing, and the decadent combo of ingredients on top, your mind will be changed.
Gluten Free (Vegetarian & Vegan options in notes) | Serves 4-8
Ingredients:
1 medium-sized butternut squash
1/2 tsp ground cinnamon
1/2 tsp paprika
1/4 tsp cayenne pepper
1/2 tsp fine sea salt
2 Tbsp. coconut oil, melted
1/4 cup bourbon
2 Tbsp. pure maple syrup
3 Tbsp apple cider vinegar
1 tsp. dijon mustard
3 Tbsp. olive oil
salt
1/4 cup almonds
4 strips high quality bacon*
1 huge bunch of kale (the equivalent of 8ish cups), stems removed, and roughly chopped
1/4 cup crumbled feta cheese**
2 large Medjool dates, pitted and coursly chopped***
*BACON - yes. I included meat in this recipe. Heres the deal. I am not vegan or vegetarian. I do however, avoid meat for three reasons: 1. I typically don’t enjoy meat much 2. I find it hard on my stomach and 3. I take issue with conventional farming from a sustainability and ethical perspective. So here’s what I do when I do purchase meat: I spend the extra time and dollar to get a locally sourced, sustainably and responsibly raised cut of meat. And all the people say - “too much work”… I say no way! All you with a Whole Foods, Wegmans, or even Trader Joes near by have access to sustainably sourced meat that is not manufactured in who knows what. Just look at the label. While going to a local butcher sounds dreamy, I really don’t have time for that and most people don’t. I have chosen to buy meat in moderation, there are many other sources of protein out there besides meat, but when a few pieces of bacon taste good in a recipe, I do it up. Meat is not the devil and I feel good about eating it because I know where it came from.
Second point to this is, if you are vegan/ vegetarian make coconut bacon! Seriously so easy, and really does taste like bacon bits. I like this recipe
**And cheese… going all out here. Here’s the deal with cheese. The same as meat. Look for those local, artisan cheese makers and splurge once in a while. Feel good about what you’re eating…. on that note, I actually do have a slight dairy intolerance. A serving of this salad with some crumbled feta won’t kill me, but the 3 heaping bowls that I tend to eat does get my stomach a bit upset. A great solution is some vegan feta from Kite Hill. I seriously love this brand. Their products are almond-based and do taste so much like regular cheese. I recommend the “Soft Fresh Original” for this recipe. I can usually find this in Whole Foods or Wegmans.
***If you don’t have dates on hand, I think golden raisins or dried figs would work- dates are so decedent though, its worth looking for them.
Ingredients:
1 medium-sized butternut squash
1/2 tsp ground cinnamon
1/2 tsp paprika
1/4 tsp cayenne pepper
1/2 tsp fine sea salt
2 Tbsp. coconut oil, melted
1/4 cup bourbon
2 Tbsp. pure maple syrup
3 Tbsp apple cider vinegar
1 tsp. dijon mustard
3 Tbsp. olive oil
salt
1/4 cup almonds
4 strips high quality bacon*
1 huge bunch of kale (the equivalent of 8ish cups), stems removed, and roughly chopped
1/4 cup crumbled feta cheese**
2 large Medjool dates, pitted and coursly chopped***
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Chop the squash into 1/2 inch cubes, scooping out the seeds in the center. Toss them into a large mixing bowl with the spices and oil. Spread across the baking sheet and roast until golden. You will know when they’re done when you can easily prick with them with a fork.
- For the dressing, pour the bourbon in a small saucepan over medium heat. Bring to a boil and immediately reduce the heat to low. Cook until the bourbon’s quantity is reduced by half. This will take approximately 2 minutes. Stir in the maple syrup and vinegar. Continue to cook the dressing over low heat for about 2 minutes longer. Remove it from the heat and whisk in the mustard, oil, and a pinch of salt.
- In a large, dry pan over medium heat, toast the almonds until they are just golden. Be careful here - nuts burn super easily. Toss them in a bowl off to the side. After they are cool, roughly chop them.
- In the pan that you used to toast your almonds, cook the bacon until it is crisp. Once cooked, place the bacon on paper towels to help drain the liquids. When this is cool enough, break apart into small pieces.
- In a large bowl, toss the kale with 2 spoonfuls of the bourbon dressing so that it is lightly coated. Use your hands to massage the dressing into the leaves. Rub until the leaves are tender and dark. Throw in the squash, bacon, almonds, feta, and dates. Drizzle more of the dressing on top so that everything is evenly coated. Serve warm, room temperature, or cold, as a side dish or main dish.
*BACON - yes. I included meat in this recipe. Heres the deal. I am not vegan or vegetarian. I do however, avoid meat for three reasons: 1. I typically don’t enjoy meat much 2. I find it hard on my stomach and 3. I take issue with conventional farming from a sustainability and ethical perspective. So here’s what I do when I do purchase meat: I spend the extra time and dollar to get a locally sourced, sustainably and responsibly raised cut of meat. And all the people say - “too much work”… I say no way! All you with a Whole Foods, Wegmans, or even Trader Joes near by have access to sustainably sourced meat that is not manufactured in who knows what. Just look at the label. While going to a local butcher sounds dreamy, I really don’t have time for that and most people don’t. I have chosen to buy meat in moderation, there are many other sources of protein out there besides meat, but when a few pieces of bacon taste good in a recipe, I do it up. Meat is not the devil and I feel good about eating it because I know where it came from.
Second point to this is, if you are vegan/ vegetarian make coconut bacon! Seriously so easy, and really does taste like bacon bits. I like this recipe
**And cheese… going all out here. Here’s the deal with cheese. The same as meat. Look for those local, artisan cheese makers and splurge once in a while. Feel good about what you’re eating…. on that note, I actually do have a slight dairy intolerance. A serving of this salad with some crumbled feta won’t kill me, but the 3 heaping bowls that I tend to eat does get my stomach a bit upset. A great solution is some vegan feta from Kite Hill. I seriously love this brand. Their products are almond-based and do taste so much like regular cheese. I recommend the “Soft Fresh Original” for this recipe. I can usually find this in Whole Foods or Wegmans.
***If you don’t have dates on hand, I think golden raisins or dried figs would work- dates are so decedent though, its worth looking for them.
Heavily revised from dishingupthedirt.com cookbook.