This is such a yummy Fall salad. I served it last week at my “Fall into Health” event and five people have posted pictures making it in their own kitchens already!
It’s grounding, seasonal and super hearty.
Kale Salad w/ Squash, Quinoa & Glazed Pecans with Maple Vinaigrette
Ingredients:
Roasted Squash:
1 cup Acorn Squash (approx. ¼ of a 2lb squash), cut into ½ inch cubes
½ Tbs Coconut Oil, liquefied (if solid, heat in pan for 15 seconds until liquefies so its easier to mix)
¾ Tbs Crown Maple Syrup
1/8 tsp Redmond Fine Sea Salt
1/8 tsp Simply Organic Ground Cinnamon
Glazed Pecans:
¼ Cup Raw Whole Pecans
1Tbs Maple Syrup
¼ Tbs Coconut Oil (Refined/Aroma-Free)
Vinaigrette:
2 tsp Olive oil
1 tsp Maple Syrup
¼ tsp Apple Cider Vinegar
1/8 tsp Sea Salt
* makes approx. 1 Tbsp dressing = 1 portion
Salad:
3 cups Kale (approx. 1-2 kale leaves, de-stemmed), chopped
6tsp Quinoa, cooked
Directions:
Roasted Squash:
1. Pre-heat oven to broil (high)
2. Make Quinoa according to instructions
3. Slice off top inch of acorn squash, including stem
4. Cut in half and scoop out seeds
5. Place the squash flat (orange) side facing down and green side facing up
6. Using sharp knife, cut along grooves into moon-shaped wedges, then cut into ½ inch cubes (leave skin/peel on)
7. In a bowl, mix the coconut oil, maple syrup and sea salt.
8. Add squash to the mixture and mix until each squash cube is well coated
9. Place coated squash on a parchment-paper lined (or tin foil-lined) baking sheet
10. Broil on high for approximately 10 minutes until soft (use a fork and stick it in a cube. It shouldn’t feel tough or hard). Once done, let cool and place to the side. While squash is cooking, prepare glazed pecans.
Glazed Pecans:
11. While squash is cooking, prepare a bowl with maple syrup, coconut oil and pecans. Mix until each pecan is coated thoroughly
12. Add mixture to a small saucepan and cook for approximately 4 minutes on medium-high until bubbling, brown and caramelized. (Stand by pan, continuously stir to prevent burning)
13. Pour mixture onto a parchment paper-lined baking sheet and let cool until they harden. Place to the side when done and start making vinaigrette.
14. In a bowl mix all salad dressing ingredients – oil, maple syrup, apple cider vinegar & sea salt
15. Cut up kale, place into a bowl and add squash, mix in vinaigrette and top with quinoa and pecans. Voila!
Makes: 3 Servings
For more Fall-inspired recipes, click here. For another favorite salad recipe of mine – a simple, green protein salad, click here.
be sweet. be savory. be well.
xo
be well
arielle
