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Kale & Roasted Butternut Squash Salad with Creamy Sweet Onion Dressing

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Kale & Roasted Butternut Squash Salad with Creamy Sweet Onion Dressing

Ingredients:

Creamy Sweet Onion Dressing:

  • 2 medjool dates, pitted, and soaked in hot water for 5 minutes
  • cup raw cashews, soaked in boiling water for 15 minutes, to soften
  • ¼ cup extra-virgin olive oil
  • ¼ cup water
  • ¼ cup finely diced red onion (or any sweet onion you prefer)
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon compliant dijon mustard
  • salt and black pepper, to taste

Kale & Roasted Butternut Squash Salad:

  • 4 heaping cups cubed butternut squash
  • 1 tbsp extra virgin olive oil or avocado oil
  • 6 thick slices compliant bacon
  • 1 large bunch curly kale, stems removed and leaves chopped
  • ¼ cup Creamy Sweet Onion Dressing, plus more for serving
  • 1 ripe barley pear cored and diced
  • ½ cup toasted pumpkin seeds
  • Salt and pepper, to taste

 

Method:

  1. For the dressing, add all of the ingredients for the dressing to a blender. Blend on high until completely combined, creamy, and emulsified. For a thinner consistency, add a touch more water. Transfer to a jar, cover, and refrigerate. Will last for up to 4 days.
  2. Preheat oven to 425℉. Spread the cubed butternut squash on a parchment lined baking sheet, drizzle with oil and season with salt and pepper. Place the bacon slices on a separate baking sheet lined with parchment paper. Bake both for 20-25 minutes, flipping the squash halfway through, until squash is crispy and golden on the outside, and bacon is crispy.
  3. Set the squash aside to cool, and place the bacon on paper towel to soak up any excess fat. When cool enough to touch, chop the bacon into small bits.
  4. Place the chopped kale in a large bowl with ¼ cup of the dressing. Add a pinch of salt, and using tongs, massage the kale. This will help to break it down, making it softer, and easier to digest.
  5. Top the kale with the squash, bacon, pear, and pumpkin seeds.  Drizzle with more dressing (or serve on the side), and toss well to evenly coat the ingredients. Season with salt and pepper to taste. 

6 comments


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  • Jessica |

    This was absolutely delish.


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