Flavrs App Icon
Get the flavrs app for thousands more FREE recipes and cooking videos
Recipes QR code

Roasted Squash, Kale and Spiced Pecan salad Recipe (with Video)

Mushroom-free, Salad, Shellfish-free

Discover our Roasted Squash, Kale and Spiced Pecan salad Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 20min | Cook 1h45min


Main Ingredients
- 2.5 pounds Butternut squash, peeled, seeded, quartered, and cut into 1/2-inch pieces
- 0.5 c extra-virgin olive oil
- Kosher salt
- freshly ground black pepper
- 1 large bunch lacinato or curly kale
- 0.25 tsp Ground cinnamon
- 0.5 tsp Paprika
- 0.25 tsp Ground nutmeg
- pinch Ground cloves
- pinch Cayenne pepper
- 1 tbsp light brown sugar
- 1.5 c pecans
- 2 tbsp Maple syrup
- 1 tbsp whole grain mustard
- 1 tbsp sherry vinegar
- 1 c dried cranberries or cherries
Flavrs app
Get the flavrs app for the full experience
Discover, organize your favorite recipes all in one place
Get app to bookmark recipe


Preparation of Squash
1. Adjust oven rack to center position and preheat oven to 400°F (200°C).
2. Toss squash pieces with 2 tablespoons (30 ml) olive oil and season with salt and pepper.
3. Arrange in a single layer on a foil-lined rimmed baking sheet.
4. Bake until squash is tender throughout and well-browned around the edges, 45 minutes to 1 hour.
5. Remove from oven and allow to cool completely before attempting to remove from foil.
6. Carefully remove squash from foil using a thin metal spatula and transfer to a large bowl.
7. Set aside.
Preparation of Kale
1. Pick leaves off of kale stems into a large bowl and roughly tear with hands; discard stems.
2. Drizzle with 1 tablespoon (15 ml) olive oil, season with salt and pepper, and massage until well-coated in oil.
3. Transfer to a foil-lined rimmed baking sheet and bake until wilted and crisp in some spots, about 10 minutes.
4. Remove from oven and transfer to bowl with squash.
Preparation of Nuts
1. Combine cinnamon, paprika, nutmeg, cloves, cayenne pepper, and brown sugar in a large bowl.
2. Add nuts and 1 tablespoon olive oil (15 ml), season with salt and pepper, and toss to coat.
3. Transfer to a rimmed baking sheet and bake until toasted, about 5 minutes.
4. Remove from oven, allow to cool slightly, then add to bowl with squash and kale.
Preparation of Dressing
1. In a medium bowl, whisk together shallot, maple syrup, mustard, and vinegar.
2. Whisking constantly, drizzle in remaining 1/4 cup (60 ml) olive oil.
3. Season to taste with salt and pepper.
Final Steps
1. Add cranberries to bowl with squash, kale, and nuts.
2. Toss with half of dressing, taste, and add more dressing as desired.
3. The dressed salad can be stored in the refrigerator for up to 5 days.
4. Let it come to room temperature or briefly microwave until warm before serving.

See more recipes

Flavrs Logo

Discover, organize, and grocery shop your favorite recipes

No Ads

See it in action

Down Chevron