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Warm Kale and Butternut Squash Salad with Pancetta and Toasted Pine Nuts

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Yield: 4-6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
This salad easily becomes a meal with the addition of a quick protein like grilled salmon or chicken breast. Take advantage of any seasonal squash you can find, such as kabocha, buttercup, or acorn.

Ingredients:

Instructions:

  1. Combine all the ingredients for the dressing in a mason jar and shake until combined. Set aside.
  2. Heat a large non-stick skillet over low heat.
  3. Add the pine nuts to the heated skillet and toast them until they’re just barely brown, using a wooden spoon to toss them around the pan while they’re toasting.
  4. Remove the toasted pine nuts to a plate and set aside.
  5. Heat the same skillet over medium heat. Dice the pancetta and add it to the heated skillet, cooking it until it’s slightly crispy.
  6. Set the pancetta aside and drain the fat from the pan, reserving about 1 tablespoon of fat in the pan.
  7. Keep the pan over medium-low heat and add the chunks of butternut squash and the maple syrup. Toss the butternut squash in the remaining pancetta fat and the maple syrup and fry it until the chunks are caramelized on all sides (flip every 3-4 minutes).
  8. While the butternut squash is caramelizing, wash and dry the kale, ripping the leaves off the stems and arranging them on plates for individual servings or in a large bowl to serve the salad family-style.
  9. Remove the butternut squash from the pan, arranging it over the kale immediately so the kale wilts slightly.
  10. Sprinkle the toasted pine nuts and the crispy pancetta over the kale and the butternut squash, and finish off the salad with a drizzle of the maple vinaigrette dressing.
  11. Serve immediately.
Nutrition Facts
Warm Kale and Butternut Squash Salad with Pancetta and Toasted Pine Nuts
Amount Per Serving (103g)
Calories 290 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 4.5g 23%
Cholesterol 15mg 5%
Sodium 280mg 12%
Total Carbohydrates 19g 6%
Dietary Fiber 1g 4%
Sugars 14g
Protein 5g 10%
Vitamin A 90%
Vitamin C 20%
Calcium 4%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.
Tips & Notes:

Recipe developed by blogger friend The Busy Baker

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