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!
