- red onion - kale - olive oil - goats cheese - spices - salt & pepper
- butternut squash - pecans - pepitas - apple cider vinegar - maple syrup
Roast butternut squash cubes.
Cut the butternut squash into cubes. Toss the butternut squash cubes in olive oil, spices, sea salt and pepper. Spread out onto a sheet pan and bake until golden.
Toast the pecans & pumpkin seeds.
Pour the pecans and pumpkin seeds onto a baking tray and bake in the oven for around 10 minutes or until toasted. Be careful not to burn them!
Massage the kale.
Add the chopped kale to a large salad bowl and drizzle with olive oil. Use clean hands to massage the kale until it is tender and vibrant green.
Quick pickle the onions.
Add thinly sliced red onions to a bowl along with warm water, vinegar and maple syrup. Stir to combine and set aside while the butternut squash continues to roast.
Make the lemon dijon dressing.
Add all of the ingredients for lemon dijon dressing into a glass jar and shake vigorously to combine.
Assemble the salad.
Add all of the salad ingredients to a large salad bowl and toss to combine.
Store the pecan salad in an airtight container in the fridge for up to 3 days.