Roasted Kabocha Salad with Maple Spiced Pecans
A rocket and roasted kabocha squash salad with maple spiced pecans, and a light olive oil, balsamic + maple dressing. Perfect Christmas salad.
Ingredients
Maple Spiced Pecans
- 2 cups pecans
- 2 1/2 tablepsoons pure maple syrup
- 2 teaspoons cinnamon powder
- 1.5 teaspoons onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon coarse sea salt
- 1/4 teaspoon ground black pepper
Roasted Kabocha Salad
- 120 g rocket (arugula) or baby spinach
- 1 medium fennel bulb
- 1 large avocado
- 1/2 small red onion
- 1/3 cup pomegranate arils
- 1/2 large kabocha squash (or butternut)
Dressing
- 3 tablepsoons extra virgin olive oil
- 2 teaspoons balsamic vinegar
- 2 teaspoons pure maple syrup
- 1 tablespoon lemon juice (about half a medium lemon)
- 1/2 teaspoon onion powder
Instructions
Maple Spiced Pecans
- Add all ingredients to a bowl and toss to coat. Spread evenly over a tray lined with baking paper, and bake for 8 minutes at 180˚C, tossing frequently.
Roasted Kabocha Salad
- Cut the kabocha squash into half moons (10-12 slices), arrange on tray lined with baking paper, coat lightly in olive oil, and bake for 15-20 minutes at 180˚C.
- Whisk the salad dressing together. Wash the rocket/spinach and spin dry. Slice the fennel bulb and red onion thin on a mandolin, and slice avocado. Toss together with rocket and salad dressing (you’ll only need about 3 tablespoons of the dressing).
- Sprinkle pomegranate tendrils over the top, add a good handful of maple spiced pecans, then arrange the kabocha slices over the top. Serve and enjoy!
Notes
- You can substitute kabocha squash for pumpkin, butternut or other squash
- Rocket/arugula can be substituted for mixed salad greens - whatever you have on hand
- You won't need ALL the pecans - yay for left overs! Try not to eat them all at once!
Nutrition
Calories: 432kcal
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