Warm Kale and Butternut Squash Salad with Bancetta

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

Name: Warm Kale and Butternut Squash Salad with Pancetta and Toasted Pine Nuts
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 150 grams Pancetta; 1-2 bunches Kale (fresh); 1 medium Butternut Squash (peeled and cut into small chunks); 2 tbsp Real Maple Syrup; 1/3 cup Pine Nuts; 4 tbsp Real Maple Syrup; 1 tbsp Balsamic Vinegar; 2 tbsp olive oil; 1/2 tsp dijon mustard; A Pinch of Salt

Oct 1, 2016

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

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.

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Main Dishes, Salads, Side Dishes

Servings servings

Calories 290 kcal

Ingredients

For the Salad

150 grams Pancetta
1-2 bunches Kale fresh
1 medium Butternut Squash peeled and cut into small chunks
2 tbsp Real Maple Syrup
1/3 cup Pine Nuts

For the Dressing

4 tbsp Real Maple Syrup
1 tbsp Balsamic Vinegar
2 tbsp olive oil
1/2 tsp dijon mustard
A Pinch of Salt

Instructions

Combine all the ingredients for the dressing in a mason jar and shake until combined. Set aside.
Heat a large non-stick skillet over low heat.
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.
Remove the toasted pine nuts to a plate and set aside.
Heat the same skillet over medium heat. Dice the pancetta and add it to the heated skillet, cooking it until it’s slightly crispy.
Set the pancetta aside and drain the fat from the pan, reserving about 1 tablespoon of fat in the pan.
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).
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.
Remove the butternut squash from the pan, arranging it over the kale immediately so the kale wilts slightly.
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.
Serve immediately.

Notes

Recipe developed by blogger friend The Busy Baker

Nutrition

Serving: 103gCalories: 290kcalCarbohydrates: 19gProtein: 5gFat: 21gSaturated Fat: 4.5gCholesterol: 15mgSodium: 280mgFiber: 1gSugar: 14gVitamin A: 4500IUVitamin C: 16.5mgCalcium: 40mgIron: 1.1mg

Tried this recipe?Let us know how it was!