Winter kale butternut squash salad with candied pecans
Indulge in the delightful flavors of winter with a refreshing kale and butternut squash salad, topped with crunchy candied pecans.
Ingredients:
- 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
Instructions:
- Preheat your oven to 180 °C
- Prepare a baking sheet by lining it with parchment paper or a silicone mat
- Place the butternut squash on the baking sheet and spray it with nonstick cooking spray
- Put it in the preheated oven and bake for 45 minutes until it is roasted
- In a medium bowl, beat the egg white until it is frothy
- Then mix in the sugar, salt, and spices
- Add the pecans and stir them to coat with the mixture
- Spread the pecans in a single layer on a baking sheet lined with parchment paper or a silicone mat
- Bake them in the oven for 25 minutes, stirring them once
- While the pecans are baking, whisk together mustard, lemon juice, and honey in a medium bowl
- Slowly drizzle in the walnut oil while whisking until everything is combined
- Season with salt and pepper to your taste
- To assemble the dish, place the sliced kale in a large bowl, add the roasted butternut squash, pecans, and dressing, then mix everything together thoroughly
Summary:
- Calories: 2130 kcal
- Fat: 190 g
- Protein: 39 g
- Carbs: 159 g
- Potassium: 4101 mg
- Magnesium: 552 mg