Winter Kale Butternut Squash Salad w/ Spiced Pecans
Try this Winter Kale Butternut Squash Salad w/ Spiced Pecans recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 8
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- salt & pepper to taste
- 1 tsp cinnamon
- 2 tbsp lemon juice
- 1/4 tsp cayenne pepper
- 1 large egg white
- 1 tsp smoked paprika
- 1 tsp sea salt
- 2 bunches kale stems discarded & leaves cut into 1/2
- 1 butternut squash (~2 cups) peeled, seeded & cut into 1/2 inch pieces (i buy mine pre-cut)
- 1 1/2 tsp horseradish
- 3 tbsp walnut oil (or substitute canola oil)
- 2 cups raw unsalted pecans halves
- 1/4 cup stevia baking sugar (substitute brown sugar)
- Carbohydrate 0.740555000465371 g
- Cholesterol 0 mg
- Fat 0.061219375 g
- Fiber 0.324612499163636 g
- Protein 0.526399375020492 g
- Saturated Fat 0.00931125 g
- Serving Size 1 1 Serving (8g)
- Sodium 247.341687500054 mg
- Sugar 0.415942501301735 g
- Trans Fat 0.015167 g
- Calories 5 calories
Preheat oven 350 degreesLine a baking sheet with parchment paper of silicone matAdd butternut squash & spray with cooking sprayTransfer to the oven and bake 45 minutes until roastedMeanwhile in a medium bowl whisk the egg white until frothyThen whisk in the sugar, salt & spicesAdd pecans & stir to coast with mixtureSpread pecans in a single layer on a baking sheet lined with parchment paper or a silicone matBake in the oven 25 minutes & stir onceWhile pecans are cooking whisk together mustard, lemon juice & honey in a medium bowlDrizzle walnut oil slowly as you whisk until combinedAdd salt & pepper to tasteTo assemble place sliced kale in a large bowl, add butternut squash, pecans & dressingToss thoroughly to combine
