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Pasta Chicken

Butternut Squash, Kale, Pecan, Cranberry, Apple Salad

Published: Nov 04, 2016 | 4 Comments

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Butternut Squash, Kale, Pecan, Cranberry, Apple Salad with Maple-Lime Dressing – this healthy, gluten free salad combines lots of Autumn flavors and is a great side dish / appetizer during the Fall/Winter season!

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Butternut squash, kale, pecans, dried cranberries and apple go so well together in this healthy salad.

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Maple-Lime dressing is perfect for kale: it softens and balances its flavor. I really enjoyed this salad, and so did my husband who would usually not be into greens like kale. It’s all about the dressing and the right ingredients!  Kale does not overwhelm this salad: it’s just one of many ingredients that work really well together!

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Print
Butternut Squash, Kale, Pecan, Cranberry, Apple Salad
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Butternut Squash, Kale, Pecan, Cranberry, Apple Salad with Maple-Lime Dressing - this healthy, gluten free salad combines lots of Autumn flavors and is a great side dish / appetizer during the Fall/Winter season!

Course: Salad
Cuisine: American
Servings: 6 servings
Calories: 292 kcal
Author: Julia
Ingredients
Roasted Butternut Squash:
  • 1/2 pound butternut squash , peeled, seeded, and cubed into 1-inch cubes (Yields about 2 cups of uncooked cubed butternut squash)
  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup
  • 1/4 teaspoon ground cinnamon
Kale Salad Ingredients:
  • 1 bunch kale , chopped, thick stems removed (about 4 cups of packed chopped kale)
  • 1 red apple sweet, cored and chopped
  • 1 cup pecans toasted
  • 1/2 cup dried cranberries
Dressing
  • 3 tablespoons honey
  • 2 tablespoons lime juice freshly squeezed
  • 2 tablespoons olive oil
Instructions
Roasted butternut squash:
  1. Preheat oven to 400 F. Line the baking sheet with foil.
  2. In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.
  3. Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.
  4. Remove from the oven.
Salad assembly:
  1. In a large bowl, add chopped kale, chopped apple, lightly toasted pecans, dried cranberries, and cooked butternut squash.
  2. In a small bowl, combine dressing ingredients, and whisk.
  3. Pour the dressing over the salad and toss carefully to combine.
Nutrition Facts
Butternut Squash, Kale, Pecan, Cranberry, Apple Salad
Amount Per Serving
Calories 292 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 2g13%
Sodium 11mg0%
Potassium 347mg10%
Carbohydrates 32g11%
Fiber 3g13%
Sugar 21g23%
Protein 2g4%
Vitamin A 6210IU124%
Vitamin C 37mg45%
Calcium 68mg7%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Filed Under: Apples, Butternut squash, Cinnamon, Cranberries, Fruit, Gluten Free, Healthy, Kale, Nuts, Pecan, Recipe, Vegetables, Vegetarian Published: Nov 04, 2016 4 Comments

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Comments

  1. Donna

    Nov 14, 2017 at 7:21 am

    Can you prepare this ahead of time and refrigerate or does it need to be served shortly after combining the ingredients and dressing?

    Reply
    • Julia

      Nov 24, 2017 at 10:32 pm

      You can combine all the salad ingredients without the salad dressing and refrigerate the assembled salad (without the salad dressing). Then, just toss all the salad ingredients together with the dressing before serving. Also, if you like your pecans crunchy, then don’t combine them with the rest of the salad ingredients, and just add them on top right before serving.

      Reply
  2. Judy

    Nov 06, 2017 at 4:43 pm

    Not a big fan of maple syrup. Is there another flavoring that would work?

    Reply
    • Julia

      Nov 13, 2017 at 9:00 pm

      Honey will work great!

      Reply

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