Warm Winter Salad with Orange Maple Bourbon Vinaigrette

Prep Time 60 min Total Time 1 hr
Serves 6     adjust servings



For the vinaigrette

  • zest of 1/2 an orange
  • 2 tablespoons apple cider vinegar
  • 1/2 large shallot
  • 3 tablespoons bourbon
  • 3 tablespoons orange juice
  • 1/2 cup extra virgin olive oil
  • salt and pepper to taste

For the salad

  • 1 tablespoon extra virgin olive oil
  • 3 cups butternut squash, medium dice
  • 1 1/2 cups dry wild rice mix
  • 12 oz. Brussels Sprouts
  • 2 cups feta
  • 1 head fresh kale
  • 1 cup pomegranate tendrils
  • 1 cup roasted pepitas
  • 1 cup sliced roasted almonds
  • 8 slices bacon


To prepare the vinaigrette:

  1. Combine all ingredients in a blender and pulse until the shallot is finely chopped and all the ingredients are well mixed. Alternatively, you can place all the ingredients in a Mason jar and use an immersion blender to combine.
  2. Set the vinaigrette aside while you prepare the salad.

To prepare the salad:

  1. Preheat the oven to 400º.
  2. Cook the rice according to package directions.
  3. Line a baking sheet with foil and spray with nonstick cooking spray. Spread the butternut squash into a single layer on the prepared baking sheet. Drizzle olive oil over squash and toss to combine. Season to taste with salt and pepper. Place baking sheet on the middle rack in the oven and roast for twenty minutes, or until squash is fork tender. Remove from oven.
  4. While the squash roasts, fry bacon until cooked through. Drain cooked bacon on a paper towel.
  5. As the bacon cooks, shred the Brussels Sprouts using a food processor. Set aside.
  6. When bacon is cool enough to handle, crumble it into small pieces.
  7. Wash and shred the head of kale. 

To assemble the salad:

  1. Evenly divide the shredded kale between six salad bowls. Working in small sections, add equal amounts of bacon, feta, Brussels Sprouts, wild rice, butternut squash, almonds, pomegranate tendrils and pepitas to each bowl. 
  2. Drizzle orange maple bacon vinaigrette atop each bowl, or serve alongside the salads.

Recipe Notes


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