Ingredients

The following ingredients have 4 Servings
  • 1 1/2 pounds butternut squashes (, peeled and chopped into 3/4-inch cubes (about 4 cups))
  • 1 Tablespoon olive oil
  • Salt and freshly ground black pepper
  • 3-4 heaping cups fresh kale (, chops and ribs removed)
  • 3-4 heaping cups fresh spinach leaves (, chopped)
  • 6 slices bacon (, cooked and crumbled)
  • 1/2 cup dried cranberries (or craisins)
  • 1/2 cup pecans (, chopped (*see note below))
  • 1/4 red onion (, thinly sliced)
  • 1/3 cup freshly grated parmesan cheese
  • 3/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1 Tablespoon dijon mustard
  • 2 Tablespoons honey
  • 1 Tablespoon lemon juice
  • salt and freshly ground black pepper (, to taste)

Instruction

  • For the vinaigrette, whisk all ingredients together and refrigerate until ready to use. 
  • Preheat oven to 400 degrees F. Line baking sheet with parchment paper. 
  • Spread butternut squash pieces into a single layer on the baking sheet. Drizzle with olive oil and season with salt and pepper. 
  • Toss gently to coat and then roast for 20-25 minutes, tossing once during cooking, until squash is tender. 
  • Allow to cool while you prepare the rest of the salad.
  • Add kale and spinach to a large salad bowl. 
  • Top with remaining salad ingredients Drizzle with vinaigrette and toss gently.