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4 from 6 votes
Roasted Butternut Squash and Kale Salad with Candied Pecans
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 4 servings
Calories per serving: 364 kcal
  • 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
  1. Preheat oven to 300 degrees.  Line a baking sheet with SILPAT.

  2. 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.

  3. Whisk together all vinaigrette ingredients, then set aside in refrigerator.

  4. Gently massage kale with a small amount of olive oil if desired.  Set aside.

  5. Once candied pecans are done, increase heat in oven to 400 degrees.  Add butternut squash to a baking sheet and bake for 20 minutes.

  6. Season chicken with salt, pepper, and Flavor God seasoning on both sides.

  7. 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.

  8. Divide all ingredients evenly into 4 serving bowls.

Nutrition Facts
Roasted Butternut Squash and Kale Salad with Candied Pecans
Amount Per Serving
Calories 364 Calories from Fat 126
% Daily Value*
Fat 14g22%
Cholesterol 66mg22%
Sodium 363mg16%
Potassium 752mg21%
Carbohydrates 35g12%
Fiber 7g29%
Sugar 18g20%
Protein 30g60%
* Percent Daily Values are based on a 2000 calorie diet.