Roasted Butternut Squash Kale Salad with Pecans and Orange Vinaigrette


1/2 medium-sized butternut squash chopped into 1/2″ pieces, about

1.5 cups
1 tablespoon olive oil
1/4 teaspoon sea salt
3 pieces thick-cut bacon
2 heads lacinato kale 6 cups loosely packed
2 tablespoons lemon juice
1/3 cup pomegranate arils

Orange Vinaigrette:

1/4 cup olive oil
1/2 teaspoon orange zest
2 tablespoons fresh orange juice
1 tablespoon cider vinegar

Maple-Toasted Pecans:

1/3 cup raw pecan halves or pieces
2 teaspoons olive oil
2 teaspoons pure maple syrup or more to taste
1/4 teaspoon ground cinnamon
1 pinch sea salt




Stay Fancy! ;)

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.