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  • Writer's pictureOliver Homberg

Recipe: Maple Butternut Salad w. Microgreens

Updated: Apr 30, 2021

This meal is for salad-haters and salad-lovers alike and is inspired by the local produce all around us this fall. Utilizing our mustard greens for a contrast against the sweet butternut squash and apple, this salad will spice up your weekly meals or shine as a side on the thanksgiving table. Customize this salad with extra goodness such as pecans or swap out the cheddar for goat cheese if that’s more your style. For bonus points use our residential salad mix as the base and gloat to your friends about how your meal is totally local.


  • BMG scarlet frills mustard

  • 5 c kale

  • 1 Butternut squash, cubed

  • 1 Apple

  • 5 lg Bacon slices

  • Sharp cheddar cheese

  • ½ lg White onion

  • 1 tbsp butter

  • Olive oil

  • Salt, pepper, and seasonings of choice

  • 1-2 tbsp Maple syrup

  • Balsamic vinegar


  1. Preheat oven to 350 F, cube butternut squash and generously drizzle with olive oil. Season with salt & pepper to taste. Optional: add garlic powder, oregano, rosemary, or other seasonings of choice. Roast until soft, about 30 minutes.

  2. Roughly chop bacon, add to skillet and cook on low heat until cooked thoroughly

  3. Remove bacon from pan, dice onion and add to pan with bacon fat. Add butter, olive oil, and pepper to taste

  4. In a large mixing bowl- add chopped kale and mustard, chopped apple, shredded cheddar, and warm roasted squash

  5. Dressing: In a separate bowl- combine bacon, onion (and contents of skillet), and maple syrup. Add olive oil, balsamic vinegar, salt, and pepper to taste and mix.

  6. Add to large bowl and toss. If not eating immediately, store dressing and salad contents separately and combine when serving.

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