Butternut Squash and Kale Salad

This seasonal roasted butternut squash and kale salad features Fall flavors like thyme, pears and crunchy maple glazed pecans.

So here we are, about to enter the holiday season again.

It’s the same every year, by the first of November the holidays begin taking over everywhere you look.  The months of September and October seem to fly by and before we know it, Thanksgiving is here, holiday lights and trees are going up, and we’re all busy making shopping lists and party plans.  And if you’re hosting this year, you’re probably already planning your menu.

We’ve already covered dessert, and the first course this year, so I thought a salad was in order.   Every holiday table needs a good salad, one that holds up well without wilting or getting soggy and is hearty without being heavy.  A salad filled with fall favorites like butternut squash, pears and pecans that’s mostly prepared ahead of time for a less stressful holiday.

How to make a kale squash salad:

1. This roasted butternut squash salad is built on a base of shredded kale which can hold its own against almost anything you throw at it and is a nice contrast to the rather rich offerings around this time of year. 
2. To that a generous amount of tender thyme roasted butternut squash and pears and a scattering of maple glazed pecans are added.
3. A sweet/tart pear vinaigrette offers a fresh and lively finish to the mix.
4. The dressing, the pecans and even the roasted butternut squash and pears can all be prepared ahead of time so all that’s left to do is toss everything together before serving, making it the perfect last minute addition to any holiday meal, but you don’t have to wait for the holidays to enjoy it, because this is the kind of salad you can enjoy all season long.

More kale salad recipes to try:

• Kale Lentil Salad with Roasted Carrots
• Sweet Potato Kale Salad
• Roasted Root Vegetable Kale Salad

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Yield: 4-6 Servings

Butternut Squash and Kale Salad

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

This seasonal roasted butternut squash and kale salad features Fall flavors like thyme, pears and crunchy maple glazed pecans.

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Ingredients

For the maple glazed pecans:

• ¼ cup/60g pecans
• 1 Tablespoon/15g maple syrup
• Pinch of fine sea salt

For the salad:

• ½ lb/226 g peeled butternut squash, cut into small cubes
• 1 firm but ripe bosc pear, cored and cut into small cubes
• 1 Tablespoon/15ml extra-virgin olive oil
• ½ teaspoon fine sea salt
• 1 Tablespoon of fresh thyme leaves
• 1 bunch lacinato kale, stems removed and thinly sliced

For the vinaigrette:

• ½ a ripe bosc pear, peeled and thinly sliced
• 1 Tablespoon/15ml maple syrup
• 1 teaspoon/5ml fresh lemon juice
• 1 Tablespoon/15ml filtered water
• 1 teaspoon/5ml white wine vinegar
• 1 ½ Tablespoons/22ml extra-virgin olive oil
• ¼ teaspoon fine sea salt

Instructions

Make the glazed pecans:

1. Combine the pecans, maple syrup and a pinch of salt in a small skillet and stir over medium-low heat constantly for 3-4 minutes until the maple syrup foams and completely coats the pecans.
2. Pour out onto a piece of parchment and let cool completely. Coarsely chop; set aside.

Roast squash and pears:

1. Pre-heat oven to 450°F.
2. On a parchment lined baking sheet, combine the squash and pears with the oil, salt and thyme leaves. Toss well and spread out in a single layer. Roast, stirring halfway through until golden and tender (15 to 20 minutes). Set aside.

Make the vinaigrette:

1. Combine the sliced pear, maple syrup, lemon juice and water in a small skillet and bring to a simmer. Reduce heat to low and simmer until the pears are tender (about 2-3minutes). Remove from the heat and transfer to the jar of a small blender or small food processor.
2. Add vinegar, oil and salt and blend on high until smooth and emulsified.

Assemble the salad:

1. Place chopped kale into a large bowl and drizzle with half of the vinaigrette. Toss together by gently massaging the kale with your hands and adding a little more dressing, if necessary to coat. Arrange on a large platter.
2. Gently toss the roasted squash and pears with remaining vinaigrette. Spoon over dressed kale, then top with the chopped glazed pecans. Serve at room temperature.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 259Total Fat: 15gSaturated Fat: 2gSodium: 432mgCarbohydrates: 31gSugar: 14gProtein: 6g

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Sylvie

Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.