| Prep Time | 10 |
| Servings |
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Ingredients
- 1 Bunch Tuscan Kale de-stemmed and chopped
- 1 each Butternut squash Peeled, seeded and cubed
- 4 slices bacon Thick-cut
- 1/4 Cup pumpkin seeds toasted
- 1/4 Cup pomegranate seeds
- 1/2 Cup crumbled goat cheese
- 3 TBS olive oil
- 2 TBS white balsamic vineagar
- salt and pepper
Ingredients
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Instructions
- Preheat oven to 400 degrees.
- Start by de-stemming the kale and chopping it into bite sized pieces
- Peel, seed and cube the butternut squash to get ready for roasting. Layer in a single layer on oiled baking sheet. Roast in 400 degree oven for 25 to 30 minutes or until desired tenderness. Let cool.
- While squash is roasting, cut up bacon into 1 inch sized pieces and cook in the skillet, low and slow, until browned. With a slotted spoon scoop bacon out onto a paper towel to absorb any excess grease.
- In a dry, small skillet over medium heat, toast the pumpkin seeds until golden brown.
- Once butternut squash is cool, place kale in a big bowl, drizzle with olive oil and gently massage for a bit. This helps to tenderize the kale, giving it a softer texture.
- Add the squash, bacon, pumpkin seeds, pomegranate seeds and goat cheese into the large salad bowl.
- Drizzle white balsamic over the top of the salad and follow up with salt and pepper. TOSS and ENJOY!!!!!