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!).
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.
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.
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.
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.
Serve the remaining soup alongside this delicious salad and some crusty bread for a hearty autumn meal.
The dressing can be made and refrigerated in an airtight container for up to 1 week.