Roasted Butternut Squash, Apple, and Kale Salad with Warm Pancetta Dressing
This trio makes a fall or winter salad you'll love for your holiday table. Roasted butternut squash and apples are tossed with kale and a tangy warm pancetta dressing for amazing fall flavor.
Servings 6
Ingredients
- 2 lb diced butternut squash I buy prepacked at Costco or Trader Joes
- olive oil
- 6 oz Tuscan kale
- 3 Juici apples
- 3 Tbsp. roasted, salted sunflower seeds
For the Dressing
- 1 container diced pancetta
- ¼ cup apple cider vinegar more if needed
Instructions
- Preheat oven to 400°
- On a rimmed baking sheet, place butternut squash and drizzle with olive oil.
- Roast for approximately 35 minutes until caramelized and browned.
- When done, remove from oven and set aside
- Meanwhile, remove the hard ribs from the kale pieces and thinly slice.
- Core the apples and cut them into a 1- 1½ dice.
- In a medium skillet set to medium heat, saute the pancetta until crisp about 3 minutes. Remove from heat.
- Add the vinegar to the pan and stir the pancetta and vinegar together to make the dressing. Add more if needed.
- Assemble the salad and spoon over warm dressing. Top with sunflower seeds and serve immediately.
Notes
- If you don't use all the dressing, you can save it and reheat it in a microwave for about 10 seconds. Add a touch more vinegar after heating to bring it to the right consistency.
- Toss with leftover pasta or farro as an option and top with crumbled gorgonzola.
