The Ultimate Fall Salad

Everything I love about fall in a bowl.

The Ultimate Fall Salad, is not a title i bestow lightly. It has many of my favorite fall ingredients & flavors while still being light & crisp.

Kale. The main green is a hearty kale which does not get the love as the base ingredient in salads as it should. I typically buy pre-chopped kale, but take the time before washing it to remove the extra large stems.

Roasted Butternut Squash. The queen of all squashes, adds a sweet contrast.

Roasted Shredded Brussel Sprouts. The secondary green, roasted to add variety of texture.

Candied Bacon. Like a candied walnut but better & adds the perfect sweet and salty note.

Roasted Pepitas. Roasted pumpkin seeds are the only reason I make jack o lanterns.

Roasted Garlic Vinaigrette. Adds some lemon and acid to mellow out the kale without being overwhelming.

The Ultimate Fall Salad

Ingredients for 2 Servings:

  • 1/2 roasted butternut squash
  • 1 TBSP of EVOO
  • S&P to taste
  • 4 slices of bacon
  • 1 TBSP of brown sugar
  • 8 oz of chopped kale
  • 6 oz of shaved Brussel sprouts
  • 1 lemon worth of lemon juice
  • 1/4 cup of red wine vinegar
  • 1/4 cup of EVOO
  • 1 bulb of roasted garlic
  • 1 Honey-crisp Apple

Roasted Butternut Squash & Crispy Brussel Sprouts:

  1. Preheat oven to 350.
  2. Peel butternut squash, remove seeds, and chop into equal sized cubes.
  3. Place in bowl, drizzle with olive oil and S&P to taste.
  4. Cook at 350 for 30 minutes.
  5. Remove tray from oven.
  6. Increase heat to 400.
  7. Add Brussel sprouts to tray and spread evenly.
  8. Cook until crispy for an additional 20 minutes.

Candied Bacon:

  1. Heat oven to 350.
  2. Layer bacon on rack on top of baking sheet.
  3. Sprinkle brown sugar on top.
  4. Evenly distribute the sugar upon the strip.
  5. Bake at 350 for 20-25 minutes or until bacon is cooked.
  6. Increase heat to 400. Cook for 3-5 minutes for extra crisp.
  7. Remove from oven and let cool before cutting.

Roasted Garlic Red Wine Vinaigrette

  1. Heat oven to 400.
  2. Chop the top of the bulb off of garlic.
  3. Add to aluminum foil and drizzle with olive oil.
  4. Cook for 30 minutes or until tender.
  5. Let garlic cool. Open up the foil, add to small dish and place in fridge.
  6. Once cooled, place smash roasted garlic.
  7. Add red wine vinegar, lemon juice, EVOO and S&P.
  8. Mix until fully incorporated.

Assembly:

  1. In large bowl, add kale and dressing and toss until fully incorporated.
  2. Plate dresses kale in bowls for serving.
  3. Layer butternut squash & crispy Brussel sprouts.
  4. Second, cut strips of candied bacon.
  5. Third, 1/2 thinly sliced honey crisp apple per serving.
  6. Fourth, pepitas.
  7. Add extra dressing if desired, serve & enjoy!