Happy Monday guys!  How was your weekend?  Ours was so great and spent mostly at home just hanging out.  It was perfect and as always, went by too fast!  I am also hitting the reset button on in the meal department because this weekend I definitely ate too many pumpkin bars and some of that lingering Halloween candy that needs to go.  To get back on track, I am whipping up my healthy butternut squash, apple, and kale salad with spiced pecans to eat all week long!

This salad just screams fall and has everything that I love about a salad in one bowl.  It's a good mix of textures and flavors and you are going to love knowing you are doing something good for your body when you eat it!  I will probably be eating this for lunch all week, but it's also the perfect light dinner and is even great with chicken or fish added on top!

I think you are going to love eating a salad that actually fills you up and is 100% healthy for you at the same time!

Ingredients:

• 4 Cups of Fresh Kale, Stems Removed and Sliced Thin

• 2 Cups of Diced Butternut Squash

• 1 Tbsp. Olive Oil

• 1/2 Tsp. Salt

• 1/2 Tsp. Cracked Black Pepper

• 1 Honeycrisp Apple

• 1 Shallot

• 2 Oz. Goat Cheese

For the Pecans-

• 2 Cups of Pecans

• 1 Egg White

• 1/4 Cup Brown Sugar

• 1/2 Tsp. Pumpkin Pie Spice

• Pinch of Cayenne Pepper

• 1/2 Tsp. Salt

For the Vinaigrette-

• 1/4 Cup Apple Cider Vinegar

• 1/4 Cup Olive Oil

• 1 Tbsp. Dijon Mustard

• 1 Tbsp. Honey

• 1 Tsp. Salt

• 1/2 Tsp. Cracked Black Pepper

• 1 Clove of Minced Garlic

Directions:

• Preheat oven to 325 degrees.

• Whisk the egg white until frothy and then combine the rest of the spiced pecan ingredients and stir until all pecans are coated.

• Spread out the pecans into an even layer on a parchment or silpat lined baking sheet and bake for 15 minutes until golden. Let cool thoroughly. Set aside.

• Turn oven heat up to 425 degrees.

• Toss butternut squash with olive oil, salt and pepper and roast for 30 minutes until golden and tender. Set aside.

• In a mason jar combine all of the vinaigrette ingredients and shake well to combine.

• After squash has finished cooking, add 1 teaspoon of the vinaigrette to the kale leaves and massage into the leaves. Let sit for 15 minutes before serving the salad.

• When ready to serve, slice apple and add to the kale along with the diced shallot, some of the roasted squash, goat cheese, and the spiced pecans.

• Drizzle with a little more dressing and serve immediately.

• This salad will hold up for a day or two with the dressing on it.

What are you favorite dishes to eat when you are hitting the reset button after an indulgent weekend?  Leave a comment below!