Butternut Squash Salad With Apples, Cranberries, and Candied Pecans
This Butternut Squash Salad has all the components of a delicious Fall salad! With baked squash and apples, plump cranberries and delicious candied pecans, you will have a salad that has you coming back for seconds!
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 2 servings
Preheat oven to 350 degrees F.
Grab a bowl and add thawed butternut squash and sliced apples. Add cinnamon, sugar, and melted butter to squash and apples. Mix and combined together. Then add apples and squash to pan, cover with aluminum foil and bake covered for 25 to 30 minutes.
Grab a small bowl and mix together your marinade. Grab a large bowl and add kale and dried cranberries. Pour over marinade over kale and massage until wilted. Set aside.
Check butternut squash and apples and uncover. Bake uncovered for 10 more minutes to allow butter and sugar to caramelize the squash and apples until apples and squash are browned.
Once baked squash and apples are done set aside to cool. Then top over your salad. Optional add Stove-Top Candied Pecans for an additional crunch and sweetness.
- You can swap out vegan butter for coconut oil.
- Xylitol is a natural sugar that is low in calories, doesn't spike blood sugar, and used in many oral hygiene products as it is known to help prevent dental decay. You may substitute organic cane sugar if you don't have access to xylitol.
- This will also be great with pears!
- Nutritional information is calculated without Stove-Top Candied Pecans. If you add them to your salad, you can find the nutritional information HERE.
Serving: 3g | Calories: 613kcal | Carbohydrates: 71g | Protein: 3g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 41mg | Sodium: 262mg | Potassium: 184mg | Fiber: 22g | Sugar: 36g | Vitamin A: 2550IU | Vitamin C: 9.1mg | Calcium: 150mg | Iron: 2mg