Pumpkin Pecan Green Salad
Delicious green salad with roasted pumpkin, pecans and pumpkin seeds.
Servings: 6 servings
Calories: 278cal
Ingredients
Salad
- 10 ounces kale stems removed
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1.5 ounces goat cheese crumbled
- 1/4 cup dried cranberries
Pumpkin
- 1.5 lbs pumpkin, cubed
- 1 1/2 tablespoon olive oil
- salt and pepper
Pecans
- 1 cup pecans
- 1/3 cup pumpkin seeds
- 2 tablespoons honey
- 1/2 teaspoon salt
Dressing
- 1 teaspoon dijon mustard
- 1 tablespoon honey
- 2 tablespoon balsamic vinegar
- 2 tablespoons olive oil
- salt and pepper
Instructions
- Preheat the oven to 400°F.
- Place the kale into a large bowl and massage the olive oil and salt into the leaves for 3-4 minutes, then set aside.
- Place the cubed squash (pumpkin or butternut) onto a baking sheet lined with foil or parchment paper. Drizzle with oil. Season with salt and pepper and toss until evenly coated. Place the baking sheet into the hot oven and roast for 20-25 minutes.
- Place the pecans and pumpkin seeds in a medium bowl, drizzle with honey, season with salt, then toss until evenly coated and spread out evenly onto a second baking sheet, lined with foil or parchment paper. Roast in the hot oven for 8-10 minutes.
- Make the dressing by adding all of the dressing ingredients together into a bowl or jar. Mix well to combine.
- To make the salad, add the goat’s cheese, cranberries, kale, toasted seeds and nuts, and pumpkin into a large salad bowl. Pour the dressing over the salad, toss to combine and serve immediately
Notes
To add this to your food diary in MyfitnessPal, search: Health Beet Pumpkin and Pecan salad when you add a food.
Nutrition
Serving: 1serving | Calories: 278cal | Carbohydrates: 23g | Protein: 6g | Fat: 20g | Fiber: 4g