Here is one we want to give a try soon from Food52.
Reference Link:
Winter Kale Butternut Squash Salad With Candied Pecans:

• Makes
  8

Author Notes

Topped with roasted butternut squash dressed in a low-calorie dressing & accessorized with candied pecans this Winter Kale Butternut Squash Salad With Candied Pecans will warm you up with health! —Megan Olson

Ingredients

• 
  2 bunches
  
  kale, stems discarded & leaves cut into 1/2 inch pieces
  
  
• 
  1
  
  butternut squash (~2 cups), peeled, seeded & cut into 1/2 inch pieces (I buy mine pre-cut)
  
  
• 
  1 ¹/₂ teaspoons
  
  horseradish
  
  
• 
  2 tablespoons
  
  lemon juice
  
  
• 
  3 tablespoons
  
  walnut oil (or substitute canola oil)
  
  

• 
  salt & pepper to taste
  
  

• 
  2 cups
  
  raw unsalted pecans halves
  
  
• 
  1
  
  large egg white
  
  
• 
  1 teaspoon
  
  sea salt
  
  
• 
  ¹/₄ cup
  
  stevia baking blend
  
  
• 
  1 teaspoon
  
  smoked paprika
  
  
• 
  1 teaspoon
  
  cinnamon
  
  
• 
  ¹/₄ teaspoon
  
  cayenne pepper
  
  

Directions

1. Preheat oven 350 degrees
2. Line a baking sheet with parchment paper of silicone mat
3. Add butternut squash & spray with nonstick cooking spray
4. Transfer to the oven and bake 45 minutes until roasted
5. Meanwhile in a medium bowl whisk the egg white until frothy
6. Then whisk in the sugar, salt & spices
7. Add pecans & stir to coast with mixture
8. Spread pecans in a single layer on a baking sheet lined with parchment paper or a silicone mat
9. Bake in the oven 25 minutes & stir once
10. While pecans are cooking whisk together mustard, lemon juice & honey in a medium bowl
11. Drizzle walnut oil slowly as you whisk until combined
12. Add salt & pepper to taste
13. To assemble place sliced kale in a large bowl, add butternut squash, pecans & dressing & toss thoroughly to combine

Jeannie notes.. Above is curated for evaluation and recommendation from Food52

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Winter Kale Butternut Squash Salad With Candied Pecans

reco low-cal