Winter Kale Butternut Squash Salad w/ Spiced Pecans

kale_salad_butternut_squash_spiced_pecans

5 from 1 vote

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.

Prep Time15

Cook Time45

Total Time1

Course: Salad

Cuisine: salad

Diet: Gluten Free

Servings: servings

Author: Megan Olson

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

For the Dressing:

1 1/2 teaspoons horseradish
2 tablespoons lemon juice
3 tablespoons olive oil
Salt and pepper to taste

For the Pecans:

2 cups pecans raw, unsalted
1 egg white
1 teaspoon sea salt
1/4 cup zero calorie sugar like Truvia, Monkfruit or sugar of choice
1 teaspoon paprika
1 teaspoon cinnamon
1/4 teaspoon cayenne pepper

US Customary - Metric

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

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