Kale Salad with Roasted Butternut and Maple Cider Vinaigrette
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty kale salad with roasted butternut squash, bacon, apples, pecans, and a maple-Dijon vinaigrette. Caramelized vegetables and crunchy textures make it satisfying as a main or side.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3 tablespoons apple cider vinegar
- 1 1/2 tablespoons pure maple syrup
- 2 teaspoons dijon mustard
- 6 tablespoons olive oil
- Sea salt and black pepper (to taste)
- 1 medium butternut squash (peeled and cut into 1/2” cubes (about 4 cups))
- 6 slices nitrate free bacon
- 6 cups kale (chopped)
- 1 teaspoon olive oil + 1 tablespoon olive oil (divided)
- Sea salt
- 3/4 cup pecans
- 1 teaspoon ghee (or coconut oil)
- 1 teaspoon maple syrup
- 1 large apple (finely diced (I used pink lady))
- 1/2 dried cranberries
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 534mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 511mg
- Calcium
- 88mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 534MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.