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