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Paleo Fall Salad With Butternut Squash, Bacon and Kale

Start to Finish: 45 minutes


  • 1 medium sized butternut squash, peeled and sliced into 1/2-inch wedges
  • 1 tablespoon Grass-Fed Ghee, plus more for greasing
  • 4 slices pastured bacon
  • 6 cups kale or bok choy
  • 2 large leeks, washed and sliced thinly
  • 1 fresh rosemary sprig, leaves removed and finely chopped
  • Salt to taste


  1. Preheat oven to 350 degrees. Line a baking tray with parchment paper and grease with ghee or fat of choice.
  2. Add butternut squash and rosemary to the tray. Toss in 1 tablespoon of ghee, making sure every slice is coated.
  3. Place in the middle shelf and bake for 40 minutes or until golden.
  4. While squash roasts, cook the bacon and greens. In a wide saucepan on a medium heat, add bacon and cook until lightly crisp and fat renders (about 3 minutes). Flip and continue cooking on the opposite side. Remove bacon and set aside.
  5. In the same pan with the rendered bacon grease, saute the leeks for 5 minutes until softened. Add kale to the pan and cook for 3 minutes, or until soft. Remove from the heat.
  6. Remove the squash from the oven.
  7. Plate squash slices and top with the kale, leeks, and bacon. Season to taste.

Makes: Serves 2

Nutritional Information (Per Serving):

  • Calories: 348
  • Protein: 12.9g
  • Carbs: 60.1g
  • Fiber: 16.6g
  • Sugar: 12.7g
  • Net Carbs: 43.2g
  • Fat: 13.7g
  • Saturated Fat: 3.3g
  • Polyunsaturated: 1.93g
  • Monounsaturated: 7.5g
  • Trans Fat: 0g
  • Cholesterol: 5.3mg
  • Sodium: 453.1mg
  • Vitamin A: 52012.9mg
  • Potassium: 1560.2mg
  • Vitamin C: 130.2mg
  • Vitamin K: 390.4ug
  • Calcium: 292.6mg
  • Iron: 5mg
  • Zinc: 0.91mg