Kale and Acorn Squash



  • 1 1/2 lb. acorn squash, peeled, seeded, and cut into 1/2 inch to 1 inch sized cubes

  • 5 strips uncooked bacon (4 oz), chopped

  • 4 packed cups finely sliced kale – remove stem by sliding it off the leaves, and roll the kale leaves into tight cigar shapes for easier slicing.

  • 1/2 to 3/4 cup crispy walnuts or pecans

  • 3 TB freshly squeezed lemon juice, divided

  • 1 tsp salt

  • 1 TB finely sliced fresh chives

  • 1 TB finely chopped fresh sage leaves


  • Preheat the oven to 350F.

  • In a baking dish, roast the squash cubes with the chopped bacon for 1 hour, stirring well every 15 minutes. If you are in a hurry, you can crank up the heat higher and keep an eye on the roasting process.

  • In a large mixing bowl, add the 1 tsp salt to the kale. With your clean hands, strongly massage the salt into the kale for one minute. Add 2 TB of the lemon juice and continue massaging the kale leaves for one additional minute. Set aside until ready to assemble the salad.

  • When the squash is cooked and the bacon is crispy, remove the pan and drain (and reserve!) the bacon fat.

  • Add the bacon fat (you should have a couple tablespoons) to 1 TB lemon juice.

  • Prepare a bowl to mix your salad. There will be a lot of liquid in the bottom of the kale. Squeeze it out, and leave it behind, to avoid having a soggy salad. Put the drained kale in the salad bowl with the squash, bacon, chives, sage and walnuts.

  • Dress the salad with the bacon fat and lemon dressing. Season to taste and serve

Recipe by Chris Kresser, www.chriskresser.com.