Roasted Butternut Squash and Pear Salad

Ingredients

For the maple glazed pecans:

¼ cup pecans

1 Tablespoon maple syrup

Pinch of fine sea salt

For the salad:

½ lb peeled butternut squash, cut into small cubes

1 firm but ripe pear, cored and cut into small cubes

1 Tablespoon extra-virgin olive oil

½ teaspoon fine sea salt

1 Tablespoon of fresh thyme leaves

1 bunch kale, stems removed and thinly sliced

For the vinaigrette:

½ a ripe pear, peeled and thinly sliced

1 Tablespoon maple syrup

1 teaspoon fresh lemon juice

1 Tablespoon water

1 teaspoon white wine vinegar

1 ½ Tablespoons extra-virgin olive oil

¼ teaspoon fine sea salt

Directions

Make the glazed pecans:

1. Combine the pecans, maple syrup and a pinch of salt in a small skillet and stir over medium-low heat constantly for 3-4 minutes until the maple syrup foams and completely coats the pecans.

2. Pour out onto a piece of parchment and let cool completely. Coarsely chop; set aside.

Roast squash and pears:

1. Pre-heat oven to 450°F.

2. On a parchment lined baking sheet, combine the squash and pears with the oil, salt and thyme leaves. Toss well and spread out in a single layer. Roast, stirring halfway through until golden and tender (15 to 20 minutes). Set aside.

Make the vinaigrette:

1. Combine the sliced pear, maple syrup, lemon juice and water in a small skillet and bring to a simmer. 

2. Reduce heat to low and simmer until the pears are tender (about 2-3minutes). 

3. Remove from the heat and transfer to the jar of a small blender or small food processor.

4. Add vinegar, oil and salt and blend on high until smooth and emulsified.

Assemble the salad:

1. Place chopped kale into a large bowl and drizzle with half of the vinaigrette. Toss together by gently massaging the kale with your hands and adding a little more dressing, if necessary to coat. Arrange on a large platter.

2. Gently toss the roasted squash and pears with remaining vinaigrette. Spoon over dressed kale, then top with the chopped glazed pecans. Serve at room temperature.

Nutritional information:

6 Servings

Serving Size: ⅙ recipe

Calories: 149.6 kcals

Total Fat: 9.3g

Saturated Fat: 1.1g

Cholesterol: 0mg

Sodium: 311.6mg

Total Carbohydrate: 17.6g

Protein: 1.6g

Fiber: 3.6g

Phosphorus: 42.6mg

Potassium: 300.7mg

*If you prefer a Kosher version of this recipe, be sure to use Kosher-certified products for all relevant ingredients.