Baby Kale, Butternut Squash, Brussels Sprout & Bacon Salad

Baby Kale, Butternut Squash, Brussels Sprout & Bacon Salad

The earthy baby kale in this dish provide crisp bites to the sweet flavour of roasted squash. Combine with savoury Brussels sprouts, smoky bacon, and warm roasted garlic. Drizzle with a maple syrup dressing and indulge.

  • Ingredients

    Butternut Squash & Brussels Sprouts:

    1 butternut squash, peeled, seeded and cut into 1” (2.5 cm) chunks (1)

    1 lb Brussels sprouts, trimmed and cut in half (about 5 cups/1250 mL) (500 g)

    3 Tbsp canola oil (45 mL)

    1 head of garlic, separated into cloves, and peeled (1)


    1/2 cup canola oil, divided (125 mL)

    1/2 purple onion, diced (1/2)

    1/4 cup maple syrup (60 mL)

    2 Tbsp apple cider vinegar (30 mL)

    2 Tbsp whole grain mustard (30 mL)


    4 cups baby kale (1 L)

    8 oz thick-sliced bacon, cooked and roughly chopped (250 g)

    1/4 cup toasted pine nuts (60 mL)

  • Directions

    Butternut Squash & Brussels Sprouts:

    1. Preheat oven to 400 °C (200 °F). Combine squash, Brussels sprouts, oil and garlic in a bowl; season with salt and pepper and toss to evenly coat.
    2. Transfer mixture to a baking sheet lined with parchment paper or a non-stick mat. Place in oven and roast for about 30 minutes, turning occasionally, or until browned and softened. Remove from oven and let cool, reserving 2 cooked garlic cloves.


    1. Heat 2 Tbsp (30 mL) canola oil in a pan set over medium-low heat; add onion and cook, stirring occasionally until soft, about 5 to 7 minutes. Remove from heat.
    2. Combine remaining ingredients and 2 roasted garlic cloves from butternut squash and Brussels sprouts, in a food processor and process until smooth.
    3. Combine onion mixture with dressing and whisk to mix. Season with salt and pepper.


    1. Combine butternut squash, Brussels sprouts, kale, bacon and pine nuts in a large bowl and toss to combine. Divide salad among 4 plates and drizzle generously with dressing. Serve immediately.

    Note: leftover roasted garlic is great to add to mashed potatoes or as a spread!

Nutritional Analysis

Total Fat
48.4 g
Saturated Fat
10.9 g
70 mg
1500 mg
38.8 g
10.7 g
8.5 g
33.6 g
1802 mg