Mar. 27, 2018

Organic Gala Apple Mason Jar Salad

Yield: 2 Large Salads

Skill level: Easy

Roasted butternut squash and Brussels sprouts salad is a go-to for fall meals, and this version brings even more depth of flavor. Caramelized vegetables are paired with crisp apples, savory bacon, and hearty greens for a balance of sweet, salty, and rich textures. Finished with a warm, tangy dressing, this salad is both satisfying and versatile—perfect as a main dish or a standout side for seasonal gatherings.

Caramelized vegetables, crisp Gala apples, and savory bacon come together in this warm, satisfying fall salad.

Ingredients for Salad

  • 4 cups butternut squash, peeled and cubed
  • 4 cups Brussels sprouts
  • 2 tablespoons maple syrup
  • 2 cups kale
  • 2 Gala apples, sliced
  • 1 orange, juiced
  • 8 ounces paleo bacon
  • Blue cheese crumbles
  • Olive oil
  • Salt & pepper

Ingredients for Dressing

  • 4 tbsp. brown butter ghee
  • 2 tbsp. apple cider vinegar
  • Salt & pepper

Roasted butternut squash and Brussels sprouts with apples and bacon. A hearty fall salad packed with bold flavor.

Directions

  1. Preheat oven to 400°F.
  2. Toss the butternut squash with maple syrup and 2 tablespoons of olive oil, then season with salt.
  3. Add a single layer to a baking dish and cover with tinfoil. Bake for 20 minutes, then remove foil and toss. Return to the oven and bake for another 20-30 minutes, or until fork-tender.
  4. Remove squash from oven and set aside.
  5. Clean Brussels sprouts and toss with two tablespoons of olive oil, salt, and pepper.
  6. Add to a single layer on a baking sheet and roast for 20 minutes at 400°F.
  7. Toss and continue roasting for an additional 20 minutes.
  8. Place bacon in a cold pan; work in batches if needed.
  9. Cook bacon over low heat, flipping the pieces over when they start to curl. Keep flipping the bacon periodically until they are crispy.
  10. Transfer bacon to a paper towel-lined plate and set aside. Between batches, pour off excess bacon grease.
  11. Slice organic Gala apples into wedges and dip them into orange juice.
  12. Place half a cup of kale into a mason jar. Add butternut squash, Brussels sprouts, sliced apples, and bacon, and top with blue cheese crumbles.
  13. For the dressing, melt the brown butter ghee over low heat. Pour into a bowl and whisk in apple cider vinegar.
  14. Season with salt and pepper to taste.
  15. Warm up the dressing before drizzling it on the salad.

Recipe created by BazaarLazarr for Superfresh Growers®.

Caramelized vegetables, crisp apples, and savory bacon come together in this warm, satisfying fall salad.

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