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Rosanne Walsh

Tuscan Kale Fall Salad with Honeynut Squash & Maple-Dijon Dressing

Tender Tuscan kale, caramelized honeynut squash, crisp apple and juicy pomegranate come together with toasted pecans and smoky bacon. A tangy maple-Dijon dressing brings sweet and savory fall flavors to every bite.
Print Recipe
Servings: 8
Course: Salad, Side Dish
Ingredients Method Notes

Ingredients
  

Salad
  • 2 bunches Tuscan kale tough stems removed and leaves finely chopped
  • 1 honeynut squash halved, seeded and cut into ½-inch cubes; peeling optional
  • 1 tbsp extra-virgin olive oil for roasting
  • 1 Arils from 1 pomegranate
  • 1 apple cored and chopped
  • ½ cup pecans roughly chopped
  • 2 slices bacon chopped
Salad Dressing
  • 2 tablespoons pure maple syrup
  • 2 tablespoons Dijon mustard
  • 1 garlic clove finely grated or minced
  • 2 tablespoons orange vinegar plus more to taste
  • ¼ cup extra-virgin olive oil
  • ¼ teaspoon salt
  • Freshly ground black pepper to taste

Method
 

  1. Roast the squash. Heat the oven to 400°F. Toss the cubed squash with 1 tablespoon olive oil and spread on a parchment-lined baking sheet. Roast for 20–25 minutes, tossing halfway through, until tender and lightly caramelized. Let cool slightly.
  2. Cook the bacon. Place the chopped bacon in a skillet over medium heat. Cook, stirring occasionally, until crisp. Transfer to a paper-towel-lined plate.
  3. Toast the pecans. Toast in a dry skillet over medium-low heat for 3–5 minutes, stirring frequently, until fragrant. Set aside to cool.
  4. Make the dressing. Whisk together the maple syrup, Dijon, garlic, orange vinegar, salt and pepper. Slowly whisk in the olive oil until emulsified. Taste and add a little more vinegar if you prefer a tangier dressing.
  5. Massage the kale. Place the washed, thoroughly dried kale in a large bowl. Add 2 tablespoons of the dressing and massage with clean hands for 1–2 minutes, until the leaves soften and deepen in color.
  6. Assemble. Add the squash, apple, pomegranate, pecans and bacon. Toss gently with enough of the remaining dressing to coat. Let stand for 5–10 minutes before serving.
  7. Make-ahead tip: Roast the squash and prepare the dressing ahead of time. Add the apple, pecans and bacon shortly before serving for the best texture.

Notes

Estimated Nutrition Facts
Per serving, based on 6 side servings and using all the dressing:
Nutrient Per serving
Calories 300
Protein 5 g
Total carbohydrates 25 g
Dietary fiber 6 g
Total fat 20 g
Saturated fat 3 g
Estimates include the olive oil used for roasting. Values will vary with ingredient brands and sizes; calculations assume approximately 300 g trimmed kale