Kale Butternut Maple Spiced Pecans

This vibrant kale and butternut salad delivers an explosion of fall flavors plus a good dose of crunch and sweetness from maple spiced pecans. It is my top pick for holiday tables or weekday lunch because it is healthy yet feels like a treat with every bite.

My family begs for this salad when butternut is in season. The maple pecans are always gone first but it is the combination with tangy dressing that keeps us coming back year after year.

Ingredients

• Butternut squash: brings sweetness and creaminess to balance kale’s earthiness. Choose one that feels heavy for its size and has matte skin for best flavor
• Curly kale: offers a hearty base and soaks up dressing well. Look for perky firm leaves without wilting or yellow
• Pecans: provide a tender crunch and buttery flavor that loves the spices and maple syrup. Fresh pecans keep best in the fridge
• Smoked paprika and cayenne pepper: add subtle heat and a smoky background to the pecans. Get the freshest spices you can for most punch
• Maple syrup: sweetens both the pecans and the dressing and laces everything with deep autumn warmth. Use genuine pure maple syrup for unbeatable flavor
• Cider vinegar: in the dressing gives a lively tang that wakes up all the earthy notes. Try local apple cider vinegar if possible
• Walnut or olive oil: rounds out the dressing and provides a soft nutty background. Extra virgin olive oil works great too
• Dijon mustard: helps emulsify and brings gentle heat to the dressing. Classic creamy style works best but grainy will do in a pinch
• Finely minced onion: gives a little bite and texture. Use fresh sweet or red onion for best results

Instructions

Prepare the Squash:

Start by peeling and cutting the butternut squash into very small dice about half inch cubes. Place these cubes in a microwave safe bowl with half a cup of water cover and microwave for three and a half minutes. The squash should be just tender not mushy. Alternatively you can toss cubes with olive oil salt and pepper and roast at three hundred fifty degrees Fahrenheit for about fifteen minutes. Cool completely before assembling the salad

Make the Maple Spiced Pecans:

In a bowl combine pecan halves smoked paprika cayenne pepper chili powder a pinch of salt and one tablespoon of maple syrup. Toss using your hands so each nut gets coated in flavor. Spread onto a baking sheet and bake at three hundred fifty degrees Fahrenheit for about ten minutes tossing once midway. Let cool on the pan. They will crisp up as they cool

Prep the Kale:

Hold each kale stem with one hand and grip the leaves with the other. Strip the leaves away in a single motion. Stack leaves and slice into very fine shreds. This makes for a delicate salad texture and helps kale hold the dressing

Mix the Salad Base:

Place sliced kale in a large bowl along with the cooled squash cubes and finely minced onions. Fluff with your hands to distribute evenly and let flavors mingle

Make the Dressing:

Pour your choice of oil cider vinegar maple syrup Dijon mustard and a pinch of salt into a small jar. Screw on the lid tightly and shake vigorously until nice and creamy without visible separation. The mustard is key to making a smooth well blended dressing

Dress the Salad:

Pour the dressing over the kale mixture. Use clean hands or salad tongs to toss until each piece is lightly coated. This step also tenderizes the kale so do not rush it

Finish with Pecans:

Scatter the cooled spiced pecans right on top just before serving. This keeps them crunchy and the ultimate salad topping

The butternut brings the whole taste together reminding me of autumn potlucks at my neighbor’s house where the biggest salad bowl always emptied first.

Storage Tips

This salad holds up well for a day or two covered and chilled as long as you store the pecans separately in an airtight container. Add them just before serving for maximum crunch. If making in advance keep the dressing on the side until ready to serve so the kale stays crisp

Ingredient Substitutions

You can swap baby spinach or Swiss chard for kale if you prefer a milder base. Cubed roasted sweet potato works as a wonderful alternative to butternut. No maple syrup on hand Try honey or agave. Walnuts or almonds can step in for pecans

Serving Suggestions

Serve alongside roasted chicken turkey or pork for a holiday feel or tuck into grain bowls with wild rice and goat cheese. Leftovers make an amazing hearty lunch with a sprinkle of feta or blue cheese and a little extra vinegar for brightness

Cultural and Historical Context

Kale salads like this one have their roots in both American farm cooking and modern wellness cuisine. Massaging and dressing hearty greens to make them delicious is an old trick from frugal kitchens but spiced maple pecans are a distinctly New World touch born from the love of big autumn flavors

Seasonal Adaptations

Roasted carrots or beets make a fun swap for butternut in early spring. Add thinly sliced apples or dried cranberries in late fall for extra sweetness. In summer try it with grilled zucchini and toasted seeds for a lighter twist

This salad’s blend of sweet, tangy, and spicy flavors will brighten any fall or winter meal. Try it once and it is sure to become a menu staple.

Common Recipe Questions

→ How do I keep kale tender and not chewy?

Slice kale very thinly and consider massaging it with a small amount of dressing or oil to soften the leaves before adding other ingredients.

→ Can I use a different oil for the dressing?

Yes, walnut oil adds rich flavor, but olive oil or avocado oil are great alternatives for the dressing base.

→ What’s the best way to cook the butternut squash?

You can microwave diced squash until just tender, or roast it with a drizzle of oil in a 350F oven for deeper flavor.

→ How do I keep the pecans crunchy?

Scatter the spiced pecans over the salad right before serving to maintain their crisp texture and prevent sogginess.

→ Is this dish suitable for making ahead?

You can prepare each component in advance, but combine the salad and pecans just before serving for the best freshness.