Kale salad with roasted butternut squash and spiced pecans

Delight in a flavorful kale salad featuring oven-roasted butternut squash and spiced pecans for a tasty and satisfying culinary experience.

Ingredients:

• 1 butternut squash
• 4 tablespoons extra virgin olive oil
• 1 1/2 cakes pecan halves
• 1 egg white
• 1/2 teaspoon chimayo chile powder or cayenne powder or to taste
• 1 teaspoon sugar
• 2 bunches kale
• 1 small red onion, finely diced
• 2-4 tablespoons aged balsamic vinegar
• salt and pepper to taste

Instructions:

1. Preheat the oven to 200 °C. Prepare the squash by peeling it, cutting it in half, removing the seeds, and then dicing it into 3/4-inch cubes. In a large baking sheet, mix the cubed squash with 2 tablespoons of olive oil, salt, and pepper. Roast in the oven for about 15 minutes or until the squash is tender. Let it cool down. The squash should be tender but firm. It should hold its shape in the salad but be fully cooked. (You can roast the squash a day ahead and store it in the fridge.)
2. In a large bowl, whisk an egg white with chimayo chile powder, sugar, and salt until foamy. Coat the pecans with this mixture and spread them on a baking sheet lined with parchment paper. Toast in the preheated oven for 15-20 minutes, checking to avoid burning. (You can toast the pecans in advance and keep them in a sealed container.)
3. Remove the thick ribs from the kale leaves, then cut them lengthwise and slice them crosswise into ribbons. Soak the cut leaves in a bowl of water to remove grit. Spin them dry in a salad spinner and transfer to a mixing bowl. Add finely diced red onion, pour 2 tablespoons of aged balsamic vinegar over the kale and onion, and massage the leaves to soften them and infuse the flavors.
4. Combine the roasted squash cubes, toasted pecans, 2 tablespoons of extra virgin olive oil, salt, and pepper in a mixing bowl. Gently mix to keep the squash cubes intact. The oil from roasting the squash and the nuts adds richness to the salad, so you may not need much extra olive oil. I suggest starting with 2 tablespoons and adjusting to taste.

Summary:

• Calories: 959 kcal
• Fat: 62 g
• Protein: 21 g
• Carbs: 97 g
• Potassium: 3388 mg
• Magnesium: 323 mg