Autumn Kale and Pecan Salad | Recipe Cart
Autumn kale and sweet butternut squash mingle with crispy pecans and sliced Honeycrisp apple in this flavorful salad, perfect for cool weather.
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Cooking tools:
- Mason jar
- Whisk
- Serving bowl
- Paper towel
- Chef's knife
- Cutting board
- Salad tongs
- Serving platter
- Measuring spoon
- Pot
- Saucepan
- Baking sheet
- Oven
- Stove
- Peeler
- Colander
- Fine-mesh sieve
Ingredients
- 1 bunch of red kale, washed
- 1 cup quinoa, cooked
- 1/4 cup dried cranberries
- 1/2 cup Sweet & Spicy Pecans from Santé Nuts
- 1 cup of butternut squash, cubed and roasted
- 1 Honeycrisp apple, sliced
- 3-4 Black Mission figs, cut into quarter slices
- 1/3 cup goat cheese, crumbled
- 1/4 cup olive oil
- 3 tablespoons maple syrup
- 2 teaspoons apple cider vinegar
- 2 teaspoons of fresh thyme sprig
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
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