Warm Squash, Pecan, and Kale Salad - Bravabod
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Warm Squash, Pecan, and Kale Salad

Valentina

This is my idea of the perfect fall salad. Hearty kale is massaged with a simple vinaigrette and loaded with tender roasted squash, candied pecans, brown rice, and robust blue cheese. Enjoy as a meal-in-one salad or serve it alongside savory veggie burgers or sausage. Make this extra satisfying by warming the brown rice and mixing it in immediately before serving.

How To MakeDiet Type: Classic

liked this

Freeze For Not recommended

Best by 3-5 days


Shopping List
    Candied Pecans
  • 3/4 cup raw pecans
  • 1 tablespoon honey
  • 1 teaspoon coconut sugar (optional) Salad
  • 1/2 medium butternut squash, peeled
  • 1/2 bunch dino kale, washed and dried
  • 1 cup cooked brown rice
  • 1/2 cup blue cheese, crumbled (Note 1)
  • 1 tablespoon high-heat cooking oil Vinaigrette
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons sherry or balsamic vinegar
  • 1 teaspoon lemon juice
  • 1/2 teaspoon dijon mustard
  • salt and pepper, to taste

Instructions
  1. Step 1: Preheat the oven to 325°F. In a small bowl, combine the candied pecan ingredients. Coat all the pecans in the honey, it will be very sticky. Spread the nuts evenly on a parchment-lined baking sheet (aluminum foil does not work as well here, since it sticks). Separate the nuts that have clumped together. Bake for 7 to 9 minutes. Remove the liner from the baking sheet and let cool. Once cooled, pry the nuts from the parchment and set aside.
  2. Step 2: Turn up the oven to 415°F.
  3. Step 3: Dice the squash into very small 1/2 inch pieces. Toss with the 1 tablespoon of oil and spread evenly on a baking sheet. Roast for 12 to 15 minutes, flipping over halfway through cooking time. They should be fork tender but still retain their shape. Set aside to cool.
  4. Step 4: Meanwhile, whisk together the vinaigrette ingredients. Set aside.
  5. Step 5: Remove the fibrous, hard stems from the kale. Chop the leaves into bite-sized pieces. Place the kale leaves in a large bowl and pour in a few tablespoons of the vinaigrette. Massage the vinaigrette into the kale with your hand for 15 seconds. As you massage, the leaves will soften and lose volume. Note: Do not skip this step of massaging, even if you are making this salad ahead of time.
  6. Serve: Add the tiny roasted squash pieces, warm brown rice, candied pecans, and cheese to the bowl with the massaged kale. Add more vinaigrette, to taste, and toss to coat. Enjoy.

Recipe Notes

Note 1: Blue cheese can be substituted with an equal amount of firm brie, goat cheese, feta, or sharp cheddar.

Nutrition

This is my idea of the perfect fall salad. Hearty kale is massaged with a simple vinaigrette and loaded with tender roasted squash, candied pecans, and optional cheese. Enjoy as a meal-in-one salad or serve it alongside savory veggie burgers or sausage. Make this extra satisfying by warming the squash and mixing it in immediately before serving.

How To MakeDiet Type: Paleo

liked this

Freeze For Not recommended

Best by 3-5 days


Shopping List
    Candied pecans
  • 3/4 cup raw pecans
  • 1 tablespoons honey
  • 1 teaspoon coconut sugar (optional) Salad
  • 1/2 medium butternut squash, peeled
  • 1/2 bunch dino kale, washed and dried
  • 1 1/2 cups cooked cauliflower rice (optional, Note 1)
  • 1/2 cup nut-based cheese (optional, Note 2)
  • 1 tablespoon high-heat cooking oil Vinaigrette
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons sherry or balsamic vinegar
  • 1 teaspoon lemon juice
  • 1/2 teaspoon dijon mustard
  • salt and pepper, to taste

Instructions
  1. Step 1: Preheat the oven to 325°F. In a small bowl, combine the candied pecan ingredients. Coat all the pecans in the honey, it will be very sticky. Spread the nuts evenly on a parchment-lined baking sheet (aluminum foil does not work as well here, since it sticks). Separate the nuts that have clumped together. Bake for 7 to 9 minutes. Remove the liner from the baking sheet and let cool. Once cooled, pry the nuts from the parchment and set aside.
  2. Step 2: Turn up the oven to 415°F.
  3. Step 3: Dice the squash into very small 1/2 inch pieces. Toss with the 1 tablespoon of oil and spread evenly on a baking sheet. Roast for 12 to 15 minutes, flipping over halfway through cooking time. They should be fork tender but still retain their shape. Set aside to cool.
  4. Step 4: Meanwhile, whisk together the vinaigrette ingredients. Set aside.
  5. Step 5: Remove the fibrous, hard stems from the kale. Chop the leaves into bite-sized pieces. Place the kale leaves in a large bowl and pour in a few tablespoons of the vinaigrette. Massage the vinaigrette into the kale with your hand for 15 seconds. As you massage, the leaves will soften and lose volume. Note: Do not skip this step of massaging, even if you are making this salad ahead of time.
  6. Serve: Add the warm roasted squash pieces, optional cauliflower rice, candied pecans, and cheese to the bowl with the massaged kale. Add more vinaigrette, to taste, and toss to coat. Enjoy.

Recipe Notes

Note 1: If cooking the cauliflower rice, try roasting it avoid sogginess. Spread the riced cauliflower on a large baking sheet and roast it at 410°F for 10 minutes.

Note 2: Any robustly flavored nut-based cheese will work here. Use a store-bought variety or try it out with easy Cashew Cheese (Yeast Free).

Nutrition

This is my idea of the perfect fall salad. Hearty kale is massaged with a simple vinaigrette and loaded with tender roasted squash, candied pecans, brown rice, and plant-based cheese. Enjoy as a meal-in-one salad or serve it alongside savory veggie burgers or veggie sausage. Make this extra satisfying by warming the brown rice and mixing it in immediately before serving.

How To MakeDiet Type: Plant-based

liked this

Freeze For Not recommended

Best by 3-5 days


Shopping List
    Candied pecans
  • 3/4 cup raw pecans
  • 1 tablespoon maple syrup or brown rice syrup
  • 1 teaspoon coconut sugar (optional) Salad
  • 1/2 medium butternut squash, peeled
  • 1/2 bunch dino kale, washed and dried
  • 1 cup cooked brown rice
  • 1/2 cup nut-based cheese (optional, Note 1)
  • 1 tablespoon high-heat cooking oil Vinaigrette
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons sherry or balsamic vinegar
  • 1 teaspoon lemon juice
  • 1/2 teaspoon dijon mustard
  • salt and pepper, to taste

Instructions
  1. Step 1: Preheat the oven to 325°F. In a small bowl, combine the candied pecan ingredients. Coat all the pecans in the syrup, it will be very sticky. Spread the nuts evenly on a parchment-lined baking sheet (aluminum foil does not work as well here, since it sticks). Separate the nuts that have clumped together. Bake for 7 to 9 minutes. Remove the liner from the baking sheet and let cool. Once cooled, pry the nuts from the parchment and set aside.
  2. Step 2: Turn up the oven to 415°F.
  3. Step 3: Dice the squash into very small 1/2 inch pieces. Toss with the 1 tablespoon of oil and spread evenly on a baking sheet. Roast for 12 to 15 minutes, flipping over halfway through cooking time. They should be fork tender but still retain their shape. Set aside to cool.
  4. Step 4: Meanwhile, whisk together the vinaigrette ingredients. Set aside.
  5. Step 5: Remove the fibrous, hard stems from the kale. Chop the leaves into bite-sized pieces. Place the kale leaves in a large bowl and pour in a few tablespoons of the vinaigrette. Massage the vinaigrette into the kale with your hand for 15 seconds. As you massage, the leaves will soften and lose volume. Note: Do not skip this step of massaging, even if you are making this salad ahead of time.
  6. Serve: Add the tiny roasted squash pieces, warm brown rice, candied pecans, and cheese to the bowl with the massaged kale. Add more vinaigrette, to taste, and toss to coat. Enjoy.

Recipe Notes

Note 1: Any robustly flavored nut-based cheese will work here. Use a store-bought variety or try it out with easy Cashew Cheese (Yeast Free).

Nutrition

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Warm Squash, Pecan, and Kale Salad

PT40M 3/4 cup raw pecans 1 tablespoon honey 1 teaspoon coconut sugar (optional) 1/2 medium butternut squash, peeled 1/2 bunch dino kale, washed and dried 1 cup cooked brown rice 1/2 cup blue cheese, crumbled (Note 1) 1 tablespoon high-heat cooking oil 1/4 cup extra-virgin olive oil 2 tablespoons sherry or balsamic vinegar 1 teaspoon lemon juice 1/2 teaspoon dijon mustard salt and pepper, to taste Gluten Free Paleo Vegan 4 Servings Ingredients:

4 Servings

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