Winter Kale Butternut Squash Salad w/ Spiced Pecans
A kale salad with roasted butternut squash dressed with a low-calorie dressing and topped with spiced pecans that taste like candy. The perfect winter salad that will make you warm and healthy.
Servings: 8 servings
Calories: 269kcal
Ingredients
For the Salad:
- 2 bunches kale stems discarded and leaves cut into 1/2 inch pieces
- 2 cups butternut squash peeled, seeded and cut into 1/2 inch pieces (I buy mine pre-cut)
For the Dressing:
- 1 1/2 teaspoons horseradish
- 2 tablespoons lemon juice
- 3 tablespoons walnut oil or coconut oil
- Salt and pepper to taste
For the Pecans:
- 2 cups pecans raw, unsalted
- 1 egg white
- 1 teaspoon sea salt
- 1/4 cup coconut sugar
- 1 teaspoon paprika
- 1 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
Instructions
- Preheat oven 350 F. Line a baking sheet with parchment paper. Add butternut squash and spray with cooking spray.
- Transfer the baking sheet to the oven and bake 45 minutes at 350 F until roasted and tender.
- While the butternut squash cooks, whisk the egg in a medium bowl until frothy. Then add the sugar, salt and spices. Add pecans and stir to coat with mixture.
- Spread the pecans in a single layer on a separate baking sheet lined with parchment paper. Bake in the oven 25 minutes and flip once half way through.
- While the pecans are roasting whisk together mustard, lemon juice and honey in a medium bowl. Drizzle the oil slowly into the mixture as you whisk until combined. Add salt and pepper to taste.
- To assemble the salad, place sliced kale in a large mixing bowl, add butternut squash, pecans and dressing. Toss to combine and eat!
Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Nutrition
Serving: 1serving | Calories: 269kcal | Carbohydrates: 16g | Protein: 5g | Fat: 23g | Saturated Fat: 2g | Sodium: 325mg | Potassium: 397mg | Fiber: 3g | Sugar: 5g | Vitamin A: 7146IU | Vitamin C: 48mg | Calcium: 86mg | Iron: 1mg