This seasonal salad takes a little extra effort but is delicious! 

Ingredients 

Vinaigrette 
3 Tbsp. apple cider vinegar 
1 1/2 Tbsp. maple syrup  
2 tsp. dijon mustard 
6 Tbsp. olive oil  
Sea salt and black pepper to taste 

Salad 
1 medium butternut squash peeled and cut into 1/2 inch cubes (about 4 cups) 
6 slices nitrite free bacon 
6 cups kale, chopped 
1 tsp. olive oil + 1 Tbsp. olive oil, divided 
Sea salt 
3/4 cup pecans 
1 tsp. ghee or coconut oil 
1 tsp. maple syrup 
1 large apple, finely diced 
1/2 cup dried cranberries 

Instructions 

1.  Combine all of the vinaigrette ingredients in a glass mason jar with lid and shake.  Set aside. 
2.  Preheat oven to 425 and line 2 large baking sheets with parchment paper.  Place the butternut squash on one sheet and sprinkle with sea salt and 1 Tbsp. olive oil.  Toss to coat.  Put the sheet in the oven and roast for 30 minutes or until browning and soft. 
3.  Lay the bacon in a single layer on the second sheet.  When the squash has roasted for 15 minutes, put the bacon in the oven on another rack either above or below squash.  The bacon should take 13-15 minutes.  Watch carefully for burning.  When bacon is done, remove and drain on paper towels.  Remove squash from oven as well. 
4.  While the bacon and squash are in the oven, prepare the rest of the salad.  Put the kale in a large bowl and sprinkle with a little sea salt and 1 tsp. olive oil.  Massage the kale with your hands to soften it. 
5.  In a small skillet over medium heat, melt the ghee or coconut oil.  Once hot, add pecans and sprinkle with salt and maple syrup.  Cook, stirring occasionally for 2-3 minutes. 
6.  Toss the kale with the roasted butternut squash and crumble bacon over the top.  Add apple, pecans and cranberries and toss to combine.  Shake the salad dressing and toss as much as desired with salad.  Enjoy! 

Courtesy of paleorunningmomma.com