Kale and Butternut Squash Salad with Warm Bacon Vinaigrette
Perfect for RV Life – Quick, Cozy, and Full of Fall Flavor!
This easy, hearty salad combines the season’s best with kale, butternut squash, and warm bacon vinaigrette, topped with sweet pomegranate seeds. It’s simple to prep in 30 minutes and perfect for enjoying around the campfire or as a quick meal after a day of adventure.
Level: Easy
Total: 30 min
Yield: 6 to 8 servings
Ingredients:
▢ 5 tablespoons red wine vinegar
▢ 4 teaspoons honey
▢ Kosher salt and freshly ground pepper
▢ 1 large or 2 small bunches Tuscan kale, stemmed and chopped (about 16 cups)
▢ 1/2 red onion, thinly sliced
▢ 1/4 medium butternut squash, peeled and grated on a box grater (1 1/2 cups)
▢ 1 tablespoon extra-virgin olive oil
▢ 4 slices thick-cut bacon, chopped
▢ 1 teaspoon chopped fresh rosemary
▢ 1/4 cup pomegranate seeds
Instructions:
- Whisk the vinegar, honey and a pinch of saltand pepper in a large bowl. Add the kale, red onion and squash and toss. Massage with your fingers until everything is evenly coated and the kale softens slightly.
- Heat the olive oil in a small saucepan over medium-high heat. Add the bacon and cook, stirring occasionally, until crisp, 10 to 12 minutes. Remove from the heat and stir in the rosemary. Let sit until it stops sizzling, about 1 minute.
- Using a slotted spoon, transfer the bacon pieces to the salad. Pour the bacon drippings into a small bowl; you should have about 5 tablespoons (if you don’t, add more olive oil to make up the difference). Add the warm bacon drippings to the salad and toss well; season with salt and pepper. Top with the pomegranate seeds.
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