Try something unique and savory when you make this Maple Bacon Kabocha Squash Salad! Seasonal Kabocha Squash with kale, pumpkin seeds, and maple bacon deliver a fall flavor dinner or side sure to be loved by all!
Fall is here… and I am here for it!
One of my favorite things about fall, besides big sweaters, warm boots, fires, and soups is all of the yummy seasonal produce. We are talking lots of pumpkin, winter squashes, and hearty kale! Above that, I love amping up foods that are grounding and warming, which usually means fatty and delicious!
Maple Bacon makes everything better!
Bacon is one of my favorite warming/grounding foods and it levels up just about every dish to flavor heaven. Combine it with my all time favorite fall food, Kabocha Squash, and I am beyond in.
What is Kabocha Squash?
Kabocha squash is a winter squash, sometimes called Japanese pumpkin. It’s super hearty, tastes amazing, and is kind of like a combination between traditional pumpkin and something really, really delicious! Make sure you are careful when you are cutting the squash as it can be challenging. I also recommending saving your seeds and roasting them with some cinnamon, sea salt, and coconut oil…YUM!
I love all of the fall flavors in this dish and the different textures created. This is delicious on its own, as a side dish, or a perfect and tasty snack! For more inspiration and recipes like this one, find me on Instagram @holisticrendezvous or at holisticrendezvous.com
- 1 small Kabocha Squash, rough cut into thumb size pieces
- 5 strips of bacon, cut into small pieces
- 4 cups kale
- 1/4 cup pumpkin seeds, toasted
- 1 tbsp avocado oil
- 1 tbsp maple syrup
- Preheat oven to 475ºF.
- Cut Kabocha squash into thumb size pieces and toss with avocado oil, maple syrup, and pieces of bacon.
- Roast for 30 minutes.
- While Kabocha is roasting, toast pumpkin seeds in a pan on the stovetop.
- After about 25 minutes, stir in the kale and then continue roasting for the final 5 minutes.
- Toss and then top with roasted pumpkin seeds!
Home Chef Tip: For even more deliciousness, toast your pumpkin seeds with 1 tablespoon of maple syrup, 1 teaspoon coconut oil, and a pinch of salt.
We hope you love this Maple Bacon Kabocha Squash Salad from SoFabFood Home Chef, Blair from Holistic Rendezvous. If you love this recipe, you can find more like it by visiting our 30-Minute Meals Section. For daily recipe inspiration, like us on Facebook and follow us on Pinterest. Enjoy!