Fall Kale Salad

Ingredients

• 4 cups butternut squash, peeled and cubed
• 1 tbsp. olive oil
• 2 tsp. fresh thyme
• 6 slices Fischer's Bacon, cooked and crumbled
• 1/2 cup walnuts, chopped
• 1/2 cup red onion, thinly sliced
• 3 oz. blue cheese, crumbled (or substitute with goat cheese or feta)
• 5 oz. baby kale and spinach blend
• 1/3 cup dried cranberries
• 3 tbsp. maple syrup
• 2 1/2 tbsp. apple cider vinegar
• 2 tsp. dijon mustard
• 1 clove garlic, minced
• 2 1/2 tsp. fresh rosemary, finely chopped
• salt and freshly ground pepper
• 1/3 cup olive oil

Directions

1. For the vinaigrette: In a small saucepan over medium heat, whisk maple syrup, apple cider vinegar, mustard, garlic and rosemary. Bring the mixture to a boil over medium heat, boiling for 2 1/2 minutes. Remove from heat and stir in olive oil and salt and pepper to taste.
2. For the salad: Preheat oven to 400 degrees F. Spray a baking sheet. Drizzle squash with olive oil, and sprinkle with thyme and salt and pepper. Toss to coat. Roast squash for 15-20 minutes, tossing halfway through.
3. In a large salad bowl, add kale blend, squash, bacon, walnuts, red onion, cheese, and cranberries. Gently toss salad. Whisk vinaigrette to evenly mix the oils, then drizzle over the salad. Enjoy!