I’m having a bacon phase at the moment. I have no idea what’s causing it, even when I was veggie bacon wasn’t something I ever craved. However I am thoroughly in love with the stuff right now! With fried eggs, pancakes and on top of burgers, it just tastes so good!

I know some of you might be wondering what bacon is doing on a healthy living blog, however I feel that if you purchase the right kind of bacon and enjoy it in moderation then its all good! I’ve been getting my bacon from my local farm shop. The bacon is outdoor raised, butchered on site and free from nitrates or other preservatives. If you are buying bacon at the supermarket I think its worth looking for the organic option. If you are concerned about saturated fat, then check out some of these articles which might help put your mind at ease.

If you still aren’t convinced, or if you prefer a veggie / vegan friendly alternative, then check out the veggie options suggested below. You will still love this salad! Oh and don’t forget about the almond butter dressing – even if the salad doesn’t sound appealing the almond butter maple dressing is amazing…

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Bacon, Butternut and Almond Butter Salad (serves 2)

  • 6 rashers of good quality bacon (vegan alternative – 1 block of tempeh or tofu, marinated and pan fried, see vegan option notes below)
  • 1 small butternut squash, peeled, cubed and roasted until tender (sweet potato would also work well here!)
  • 4 – 6 cups of chopped salad greens – spinach, romaine, cos etc

Almond butter dressing

  • 2 tbsp of almond butter
  • 1 tbsp of maple syrup
  • 1 tbsp of apple cider vinegar
  • 2 – 3 tbsp of warm water (to achieve desired consistency)

Wash and chop your salad and divide between two plates or salad bowls. Make the almond butter dressing by combining all the ingredients together in a bowl, set aside. Either slice the bacon or cut with scissors into strips and fry over a medium high heat until crispy. Throw the butternut on top of the greens, followed by the bacon and then divide the almond butter dressing between each serving. Eat!

Vegan option – Instead of the bacon use a block of tempeh sliced into strips, marinated in some soy sauce and maple syrup and pan fried. Or for an option with tofu, follow the guidance for my perfect tofu but instead of oven baking it, pan fry the slices and then cut into thin strips.


This hits the salty and sweet cravings perfectly, the crispy salty bacon (or tofu / tempeh) alongside the sweet tender squash and creamy maple sweetened dressing makes this a very satisfying salad.


If you don’t have almond butter, peanut butter would make an equally (if not potentially better!) option in the dressing. My mouth is watering just thinking about it!

Do you like bacon? What is your favourite sweet and salty food combination? Almond butter or peanut butter?