Kale and Butternut Salad with Maple Spiced Pecans

Name: Kale and Butternut Salad with Maple Spiced Pecans
Total time: 30 min
Yield: 1 serving
Ingredients: Preheat oven to 350F; 1/2 small butternut squash; I bunch curly kale; 1/2 small onion; 1/4 cup oil; 2 Tbsp cider vinegar; 1 tsp creamy Dijon mustard; 1 Tbsp maple syrup; pinch salt; 1 cup pecans halves; 1/8 tsp smoked paprika; 1/8 tsp cayenne pepper; 1/8 tsp chili powder; pinch salt; 1 Tbsp maple syrup

User Reviews

4.6

21 reviews

Excellent

Total Time
30 mins
Calories
141 kcal
Course
Side Dish, Salad
Cuisine
American

Kale and Butternut Salad with Maple Spiced Pecans

Julie Valencia

Report

Kale and Butternut Salad with Maple Spiced Pecans ~ this simple vegan salad is full of superfood nutrients and fall flavors. Enjoy it all fall and then serve it with your holiday meals for a welcome bit of fresh greens.

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Ingredients

Preheat oven to 350F
1/2 small butternut squash peeled and cut in a very small dice (about 2 cups)
I bunch curly kale
1/2 small onion finely minced

dressing

1/4 cup oil I used walnut, you can use olive or whatever you like
2 Tbsp cider vinegar
1 tsp creamy Dijon mustard
1 Tbsp maple syrup
pinch salt

maple spiced pecans

1 cup pecans halves You will not need all of the pecans, use the rest for snacking
1/8 tsp smoked paprika
1/8 tsp cayenne pepper
1/8 tsp chili powder
pinch salt
1 Tbsp maple syrup

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Instructions

Put the squash cubes in a microwave safe bowl and add about 1/2 cup of water. Cover and microwave for about 3 1/2 minutes, or until the squash is just BARELY tender. Rinse in cold water to stop the cooking. If you fear you've taken it too far, immerse in ice water to stop the cooking. When cool, drain and dry on paper towels.
Note: alternatively you can roast your squash, just toss the cubes in a little bit of olive oil, salt and pepper, and roast in a preheated 350F oven for about 15 minutes, or until tender. Cool before using.
Put the pecans, the spices, and the maple syrup in a bowl and toss well until all the nuts are lightly coated, I use my hands for this. Spread out the nuts on a baking sheet and roast for about 10 minutes, giving them a shake or a stir once during the cooking. Let them cool on the pan before using.
Remove the stems from the kale leaves, and then slice them in very fine shreds. Put them in a salad bowl, along with the (cooled!) squash and minced onions.
Toss the pecans with the spices, salt, and maple syrup until they are evenly coated. Spread them out on an ungreased cookie sheet and bake for 10 minutes. Toss once during cooking. Let cool on pan.
Put the dressing ingredients into a small Mason jar, screw on the lid tight, and shake for a minute or two until it's emulsified and creamy. Once emulsified (completely blended and creamy looking) it should not separate as it sits.
Add the dressing to the kale, tossing well to distribute.
Serve the salad with the spiced pecans scattered across the top.