Go Back
–+ servings
Print Recipe
4 from 6 votes

Roasted Butternut Squash and Kale Salad with Candied Pecans

Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Servings: 4 servings
Calories: 364kcal

Ingredients

  • 1 lb raw chicken breast thinly sliced
  • 8 cups chopped kale
  • 2 cups butternut squash cubed
  • 1/3 cup 50% less sugar dried cranberries
  • 1 tsp Flavor God Garlic Lover's Seasoning
  • Salt and pepper to taste
  • Optional: 1/3 cup reduced fat feta cheese

Candied Pecans

  • 1/3 cup pecan halves
  • 1 egg white
  • 2 tbsp light brown sugar

Honey Mustard Vinaigrette

  • 3 tbsp Dijon mustard
  • 3 tbsp apple cider vinegar
  • 1 1/2 tbsp olive oil
  • 1 tbsp honey
  • 1 tsp garlic powder

Instructions

  • Preheat oven to 300 degrees.  Line a baking sheet with SILPAT.
  • Add brown sugar to a plastic bag and set aside. Whisk egg white until frothy, then mix with pecan halves.  Add to plastic bag and toss to coat evenly.  Arrange in single layer on lined baking sheet and bake for 40 minutes, flipping halfway.
  • Whisk together all vinaigrette ingredients, then set aside in refrigerator.
  • Gently massage kale with a small amount of olive oil if desired.  Set aside.
  • Once candied pecans are done, increase heat in oven to 400 degrees.  Add butternut squash to a baking sheet and bake for 20 minutes.
  • Season chicken with salt, pepper, and Flavor God seasoning on both sides.
  • Heat a large skillet over medium high heat. Add coconut or olive oil if desired.  Add chicken and sear for 3-5 minutes per side or until cooked through.
  • Divide all ingredients evenly into 4 serving bowls.

Nutrition

Calories: 364kcal | Carbohydrates: 35g | Protein: 30g | Fat: 14g | Cholesterol: 66mg | Sodium: 363mg | Potassium: 752mg | Fiber: 7g | Sugar: 18g