Roasted Butternut Squash Kale Salad with Spiced Pecans
A hearty fall salad combining massaged kale ribbons with roasted butternut squash cubes and crunchy spiced pecans. The kale is hand-massaged with aged balsamic vinegar to tenderize the leaves, while the squash is roasted until tender but still holds its shape. Chimayo chile powder adds a subtle heat to the candied pecans, creating layers of flavor and texture. Perfect as a side dish for holiday meals or a substantial lunch that can be made ahead. The combination of sweet roasted squash, bitter kale, and spicy-sweet nuts makes this salad both satisfying and nutritious.
Ingredients
- 1 butternut squash
- 4 tablespoons extra virgin olive oil
- 1 ½ cakes pecan halves
- 1 egg white
- ½ teaspoon chimayo chile powder or cayenne powder, to tastepaprika1:1mild
less heat, similar color
- 1 teaspoon sugar
- 2 bunches kale
- 1 small red onion, finely diced
- 2 tablespoons aged balsamic vinegarred wine vinegar1:1budget
less complex flavor
- salt, to taste
- pepper, to taste
Instructions
- 1
Preheat oven to 400 degrees F
- 2
Peel squash, cut in half, and remove seeds
- 3
Cut squash into 3/4-inch cubes
- 4
Toss cubed squash with 2 tablespoons olive oil and season with salt and pepper
- 5
Roast for 15 minutes until tender but not mushy, then cool
- 6
Whisk egg white with chile powder, sugar, and pinch of salt until foamy
- 7
Toss pecans in egg white mixture to coat well
- 8
Place pecans on parchment-lined baking sheet
- 9
Toast pecans in 400 degree oven for 15-20 minutes, checking for browning
- 10
Cut thick ribs from kale leaves
- 11
Cut leaves in half lengthwise then into ribbons crosswise
- 12
Soak cut leaves in large bowl of water, swish to remove grit
- 13
Lift leaves from water and spin dry in salad spinner
- 14
Place washed kale in large mixing bowl with diced red onion
- 15
Pour 2 tablespoons balsamic vinegar over kale and onion
- 16
Squeeze and scrunch leaves with hands to tenderize and work in vinegar
- 17
Add roasted squash, toasted pecans, and 2 tablespoons olive oil
- 18
Season with salt and pepper to taste
- 19
Carefully toss to combine while keeping squash cubes whole
Tips
Roast squash until tender but still firm enough to hold its shape when tossed - about 15 minutes at 400°F.
Massage kale with balsamic vinegar using your hands to break down tough fibers and make leaves more tender.
Toast pecans carefully, checking frequently to prevent over-browning since the egg white coating can burn quickly.
Good to Know
Refrigerate up to 2 days. Add pecans just before serving to maintain crunch.
Roast squash and toast pecans up to 2 days ahead. Assemble salad day of serving.
Serve at room temperature or slightly chilled as a side dish.
Common Mistakes
Don't over-roast squash to avoid mushy texture that falls apart when tossed.
Watch pecans carefully during toasting to prevent burning the egg white coating.
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
General Alternatives
FAQ
Can I make this salad ahead of time?
Yes, roast squash and toast pecans 1-2 days ahead. Massage kale and assemble the day you plan to serve for best texture.
What if I can't find chimayo chile powder?
Substitute cayenne pepper or paprika to taste. Chimayo has a unique smoky flavor but cayenne provides similar heat.
How long will leftovers keep?
Refrigerate up to 2 days, though pecans may lose some crunch. Add fresh pecans when reheating if desired.