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Paleo Fall Salad With Butternut Squash, Bacon, & Kale

Paleo Fall Salad With Butternut Squash, Bacon, & Kale

Fall salad recipe & content provided by Ryan Carter,  Livevitae

This fall salad makes the most of the colorful autumn produce you’ll find at the farmers market this season. Butternut squash is the star in this recipe, and makes a delicious low-carb way to bulk up your salad with vitamins and potassium.

Related: Paleo Pumpkin Fudge

This fall salad is balanced enough to serve as a full meal, or makes a delicious side dish for a crowd. With roasted squash, crisp bacon, and rich greens, even non-paleo dinner guests will savor every bite. If you’re not in the mood for kale, you can easily substitute more leeks or asian greens like bok choy.

Serve your fall salad with warm main dishes like oven baked ribs or skirt steak, or all on its own for a filling paleo dinner.

This warm fall salad brings out the best flavors for chilly weather, thanks to a savory combo of roasted squash, crisp bacon, and kale.

Paleo Fall Salad With Butternut Squash, Bacon, & Kale

Start to Finish: 45 minutes

Ingredients:

  • 1 medium sized butternut squash, peeled and sliced into 1/2-inch wedges
  • 1 tablespoon grass-fed ghee, plus more for greasing
  • 4 slices pastured bacon
  • 6 cups kale or bok choy
  • 2 large leeks, washed and sliced thinly
  • 1 fresh rosemary sprig, leaves removed and finely chopped
  • Salt to taste

Instructions:

  1. Preheat oven to 350 degrees. Line a baking tray with parchment paper and grease with ghee or fat of choice.
  2. Add butternut squash and rosemary to the tray. Toss in 1 tablespoon of ghee, making sure every slice is coated.
  3. Place in the middle shelf and bake for 40 minutes or until golden.
  4. While squash roasts, cook the bacon and greens. In a wide saucepan on a medium heat, add bacon and cook until lightly crisp and fat renders (about 3 minutes). Flip and continue cooking on the opposite side. Remove bacon and set aside.
  5. In the same pan with the rendered bacon grease, saute the leeks for 5 minutes until softened. Add kale to the pan and cook for 3 minutes, or until soft. Remove from the heat.
  6. Remove the squash from the oven.
  7. Plate squash slices and top with the kale, leeks, and bacon. Season to taste.

Serves: 2

Nutritional Information (Per Serving):

  • Calories: 348
  • Protein: 12.9g
  • Total Carbs: 60.1g
  • Fiber: 16.6g
  • Sugars: 12.7g
  • Net Carbs: 43.2g
  • Fat: 13.7g
  • Saturated Fat: 3.3g
  • Polyunsaturated: 1.93g
  • Monounsaturated: 7.5g
  • Trans fat: 0g
  • Cholesterol: 5.3mg
  • Sodium: 453.1mg
  • Vitamin A: 52012.9mg
  • Potassium: 1560.2mg
  • Vitamin C: 130.2mg
  • Vitamin K: 390.4ug
  • Calcium: 292.6mg
  • Iron: 5mg
  • Zinc: 0.91mg

Note on ingredients: Kale is high in oxalates—a type of antinutrient that can cause muscle pain, kidney stones, or thyroid imbalances. To reduce oxalates, you can lightly steam kale and drain the cooking water instead of pan frying.

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