Fall Kale Salad - Field
Ingredients 4 cups butternut squash, peeled and cubed 1 tbsp. olive oil 2 tsp. fresh thyme 6 slices Field Bacon , cooked and crumbled 1/2 cup walnuts, chopped
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at fieldmeats.com.
Ingredients
- 3 oz. blue cheese, crumbled (or substitute with goat cheese or feta)
- 5 oz. baby kale and spinach blend
- 1/3 cup dried cranberries
- 3 tbsp. maple syrup
- 2 1/2 tbsp. apple cider vinegar
- 2 tsp. dijon mustard
- 1 clove garlic, minced
- 2 1/2 tsp. fresh rosemary, finely chopped
- salt and freshly ground pepper
- 1/3 cup olive oil
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