Winter Kale Butternut Squash Salad With Candied Pec

Name: Winter Kale Butternut Squash Salad With Candied Pecans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

699

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Winter Kale Butternut Squash Salad With Candied Pecans falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Winter Kale Butternut Squash Salad With Candied Pecans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions