Kale Butternut Maple Spiced Pecans (Print-Friendly Format)
Colorful kale and butternut salad with maple spiced pecans and tangy walnut dressing for a lively fall dish.
# Ingredients You’ll Need:
→ Salad
01 -
2 cups butternut squash, peeled and diced small
02 -
1 bunch curly kale, stems removed and leaves finely shredded
03 -
1/2 small onion, finely minced
→ Maple Spiced Pecans
04 -
1 cup pecan halves
05 -
1/8 teaspoon smoked paprika
06 -
1/8 teaspoon cayenne pepper
07 -
1/8 teaspoon chili powder
08 -
pinch sea salt
09 -
1 tablespoon pure maple syrup
→ Dressing
10 -
60 ml walnut oil or olive oil
11 -
2 tablespoons apple cider vinegar
12 -
1 teaspoon creamy Dijon mustard
13 -
1 tablespoon pure maple syrup
14 -
pinch sea salt
# How to Make It:
01 -
Preheat oven to 175°C. Place diced squash in a microwave-safe bowl with 120 ml water. Cover and microwave for approximately 3.5 minutes, or until just tender. Alternatively, toss with a little olive oil, salt, and pepper, and roast in the oven for about 15 minutes until tender. Allow to cool completely.
02 -
Combine pecan halves, smoked paprika, cayenne pepper, chili powder, a pinch of salt, and maple syrup in a bowl. Toss until pecans are thoroughly coated. Spread evenly on a baking sheet and roast at 175°C for 10 minutes, stirring once during cooking. Allow pecans to cool on the baking sheet.
03 -
Remove stems from kale leaves and finely shred. Place shredded kale into a large salad bowl. Add cooled butternut squash and finely minced onion.
04 -
Add oil, apple cider vinegar, Dijon mustard, maple syrup, and a pinch of salt to a small jar. Secure lid and shake vigorously for 1–2 minutes, until emulsified and creamy.
05 -
Pour dressing over the kale, squash, and onion mixture. Toss thoroughly to ensure even distribution. Just before serving, scatter maple spiced pecans over the top.
# Extra Tips:
01 -
Add pecans just before serving to preserve their crisp texture.