Saladsdeliciouslyella
Caramelised Pecan & Squash Salad
This delicious salad is so much more than the sum of its parts — sweet roasted squash, crunchy toasted pecans and fresh kale all combine to make a supremely satisfying lunch.
👥 4 Servings⏱️ Prep & Cook: 45 min🔥 Cook: 45 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●saucepan
- ●bowl
📝 Preparation Steps
1
Preheat oven to 190°C / 170°C fan / 375°F.
2
Place the butternut squash onto a baking tray, drizzle over some olive oil and sprinkle with salt and pepper. Toss to coat, then place into the oven and bake for 35–⏱️ 40 minutes until tender and beginning to turn dark golden brown on the edges.
butternut squash1olive oil0.5 tablespoon
3
Place the pecans onto a separate baking tray, drizzle over the olive oil, tamari and maple syrup; toss to coat. Place into the oven with the squash and bake for 10–⏱️ 12 minutes until darkened and fragrant.
olive oil0.5 tablespoon
4
While the squash is cooking, place the quinoa into a saucepan and pour over 250ml / 8.5 fl oz of water with a sprinkle of salt. Cover, bring to a simmer and cook for 12–⏱️ 15 minutes until the liquid has been absorbed. Turn off the heat, keep the lid on and leave to steam in the residual heat. Allow to cool.
quinoa4.4 oz
5
Place the kale into a large bowl. Drizzle over the olive oil, maple syrup, mustard and apple cider vinegar. Using clean hands, massage for 1–⏱️ 2 minutes until reduced and tender.
kale7 ozolive oil0.5 tablespoon
6
When the squash has cooked, add it to the bowl of kale, along with the cooked quinoa and pecan nuts (you can let the squash cool if you like, or add it hot from the oven for a warm salad). Toss and adjust the seasoning to taste.
kale7 ozquinoa4.4 oz
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