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Butternut Squash Kale Salad with Maple Bacon Vinaigrette

Servings: 2-4
Prep: 10 minutes
Cook: 40 minutes

Recipe courtesy of Prescribe Nutrition

Butternut Squash Kale Salad


1 butternut squash, peeled and cubed

Olive oil

Salt to taste

Pepper to taste

2 bunches kale, de-stemmed and leaves torn

2 cups brussel sprouts, shredded

1 apple, thinly sliced

½ cup pomegranate seeds

¼ cup pumpkin seeds

3 strips bacon, cooked crispy, crumbled


¾ cup olive oil

⅓ cup maple syrup

1 Tbsp balsamic vinegar

2 tsp grainy dijon mustard

3 strips bacon, cooked crispy

Salt to taste

Pepper to taste


  1. Preheat the oven to 400°F.
  2. Toss the butternut squash in a drizzle of olive oil, and sprinkle with salt and pepper. Arrange evenly on a sheet pan and bake for 40 minutes, flipping halfway.
  3. Meanwhile, drizzle olive oil on the kale and mix well.
  4. In a blender, blend all the ingredients for the dressing until smooth.
  5. Once the butternut squash is cooked, toss with the remaining salad ingredients, and mix with the dressing.

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