Winter Kale Butternut Squash Salad With Candied Pecans

By Megan Olson
January 18, 2016
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Author Notes: Topped with roasted butternut squash dressed in a low-calorie dressing & accessorized with candied pecans this Winter Kale Butternut Squash Salad With Candied Pecans will warm you up with health! Megan Olson

Makes: 8

  • 2 bunches kale, stems discarded & leaves cut into 1/2 inch pieces
  • 1 butternut squash (~2 cups), peeled, seeded & cut into 1/2 inch pieces (I buy mine pre-cut)
  • 1 1/2 teaspoons horseradish
  • 2 tablespoons lemon juice
  • 3 tablespoons walnut oil (or substitute canola oil)
  • salt & pepper to taste
  • 2 cups raw unsalted pecans halves
  • 1 large egg white
  • 1 teaspoon sea salt
  • 1/4 cup stevia baking blend
  • 1 teaspoon smoked paprika
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper
  1. Preheat oven 350 degrees
  2. Line a baking sheet with parchment paper of silicone mat
  3. Add butternut squash & spray with nonstick cooking spray
  4. Transfer to the oven and bake 45 minutes until roasted
  5. Meanwhile in a medium bowl whisk the egg white until frothy
  6. Then whisk in the sugar, salt & spices
  7. Add pecans & stir to coast with mixture
  8. Spread pecans in a single layer on a baking sheet lined with parchment paper or a silicone mat
  9. Bake in the oven 25 minutes & stir once
  10. While pecans are cooking whisk together mustard, lemon juice & honey in a medium bowl
  11. Drizzle walnut oil slowly as you whisk until combined
  12. Add salt & pepper to taste
  13. To assemble place sliced kale in a large bowl, add butternut squash, pecans & dressing & toss thoroughly to combine

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