Kale Salad with Roasted Butternut Squash, Bacon, and Fried Eggs

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1 large bunch green kale, ribs removed and torn into bite-sized pieces

1 medium butternut squash, peeled and diced in 1/4-in dice

8 slices of high-quality thick-cut bacon

4 eggs

2 tablespoons butter

olive oil

kosher salt

fresh ground pepper


2 teaspoons whole grain mustard

2 tablespoons maple syrup

1 small shallot, finely minced

1 tablespoon reserved bacon fat

1/4 cup red wine vinegar

6 tablespoons extra virgin olive oil

kosher salt

fresh ground pepper

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Pre-heat oven to 425 degrees.

Place the butternut squash on a sheet tray, drizzle with olive oil, and season with salt and pepper. Toss to combine. Roast until soft and starting to crisp around the edges, about 20-25 minutes, stirring halfway through. Remove from the oven and set aside.

Reduce the heat to 350 and place bacon on a large baking sheet. Place in the oven and bake for 20 minutes or until the bacon is crisp. Remove from the oven, and drain the bacon on paper towels. Break the bacon into 1-inch pieces. Reserve 1 tablespoon of the bacon drippings for the dressing.

Melt the butter in a large skillet over medium-low heat. Crack the eggs into the skillet. Once the whites start to set, sprinkle a few drops of water around the edges of the pan and cover with a tight fitting lid. Cook for 1-2 minutes or until the white is completely set and the yolk reaches your desired level of doneness.

Divide the kale evenly between 4 large bowls. Arrange the roasted butternut squash and bacon on top. Drizzle with maple bacon vinaigrette and top with one egg. Serve immediately.

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Place all ingredients in a mason jar, or any other jar with an air-tight, secure lid. Place the lid on the jar and shake vigorously until all the ingredients are emulsified. Dressing will keep in the fridge for up to 7 days. Makes about 3/4 cup.

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