Winter Squash Kale Salad with Maple-Bourbon Dressing

Adapted from Andrea Bemis, Dishing up the Dirt

Ingredients

ROASTED SQUASH
1 medium-sized winter squash (pumpkin, north georgia candy roaster, kabocha)
½ teaspoon ground cinnamon
½ teaspoon paprika
1/4 teaspoon cayenne pepper
½ teaspoon fine sea salt
2 tablespoons olive oil

MAPLE BOURBON VINAIGRETTE
1/4 cup bourbon
2½ tablespoons pure maple syrup
2½ tablespoons apple cider vinegar
1 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
pinch of salt

SALAD
1/4 cup almonds
4 strips good-quality bacon
1 large bunch of kale, tough stems discarded, cut into bite-sized pieces (about 6 cups)
1/4 cup crumbled blue cheese, plus additional to taste
2 large Medjool dates, pitted and roughly chopped
fine sea salt and freshly ground black pepper

Instructions

  1. Preheat the oven to 425°F and line a baking sheet with parchment. Peel the squash, scoop out the seeds, and cut it into 1/2-inch cubes. In a bowl, toss the squash with the spices and oil. Spread it on the baking sheet and roast until it is golden and tender, about 20 minutes. Flip the squash halfway through cooking.
  2. In a small saucepan over medium heat, bring the bourbon to a boil. Reduce the heat to low and cook until it is reduced by half, about 2 minutes. Stir in the maple syrup and apple cider vinegar. Continue to cook the dressing over low heat for about 2 minutes longer. Remove it from the heat and whisk in the mustard, oil, and a pinch of salt.
  3. In a small dry skillet over medium heat, lightly toast the almonds until golden, about 3 minutes. Remove from the heat, and when cool enough to handle, roughly chop.
  4. In a small dry skillet over medium heat, lightly toast the almonds until golden, about 3 minutes. Remove from the heat, and when cool enough to handle, roughly chop.
  5. n a large bowl, toss the kale with 1-2 tablespoons of the warm bourbon dressing until lightly coated. Use your hands to massage the dressing into the kale until the leaves are tender and bright green. Add the squash, bacon, almonds, blue cheese, and dates. Drizzle with more dressing, tossing evenly to coat. Sprinkle the salad with salt and pepper and divide between plates/bowls. Top with additional cheese if desired.