Did you know you can use store-bought soup as a dressing base to make your salads even more flavorful? Kale, butternut squash and Brussels sprouts get an extra dose of sweet-meets-savory goodness with this umami-packed dressing made from Pacific Foods® Organic Creamy Butternut Squash Soup. Sharp Cheddar, smoky bacon, tart dried cherries and toasted pecans round out the flavor profile — and make this salad one you’ll want to prepare over and over (good thing that extra dressing keeps in the fridge for up to a week!).
Ingredients
- 8 ounces bacon, cut into 1-inch pieces (about 7 slices)
- 3 cups (3/4 inch) cubes butternut squash (14 ounces) (from 1 small butternut squash)
- 1/4 teaspoon paprika
- 1/4 teaspoon ground cinnamon
- 1 bunch (1 pound) curly kale, stemmed and cut into bite-sized pieces (about 16 packed cups)
- 2 1/2 cups Brussels sprouts, thinly sliced (about 8 ounces)
- 5 tablespoons olive oil, divided
- 1/4 cup Pacific Foods® Organic Creamy Butternut Squash Soup (from 1 32 ounce carton)
- 1 tablespoon cider vinegar
- 1 1/2 teaspoons pure maple syrup
- 1/4 teaspoon black pepper
- 1/2 cup extra mature sharp Cheddar cheese, coarsely crumbled (about 2 ounces)
- 1/3 cup tart dried cherries
- 1/3 cup toasted chopped pecans
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Instructions
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Step 1
Preheat oven to 425°F with racks in upper and lower third positions. Arrange bacon and butternut squash in an even layer on a large rimmed baking sheet; sprinkle evenly with paprika and cinnamon. Bake in preheated oven on the lower rack until bacon is crisp and squash is tender and browned, about 25 minutes, stirring every 5 minutes.
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Step 2
While bacon and squash bake, rub kale and Brussels sprouts with 2 tablespoons of the oil and season with kosher salt on a second large rimmed baking sheet. Bake in preheated oven on the upper rack until softened and slightly crisp around the edges, about 10 minutes, tossing halfway through.
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Step 3
Whisk together Pacific Foods® Organic Creamy Butternut Squash Soup, vinegar, maple syrup, and remaining 3 tablespoons oil, and pepper together in a small bowl. Season with kosher salt.
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Step 4
Toss squash mixture (about 2 cups) and kale mixture (about 7 cups) together in a large bowl. Toss with dressing, Cheddar, cherries, and pecans. Serve immediately.
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Tips
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Serve the remaining soup alongside this delicious salad and some crusty bread for a hearty autumn meal.
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