Made this salad for a family dinner this weekend and I was truly blown away at how magical all the textures and flavours came together!
Candied Pecan Butternut Harvest Bowl
Ingredients
- 1/2 small butternut squash, peeled and cubed
- 3 tbsp avocado oil
- 1/2 tsp cinnamon and paprika
- 4-5 large handfuls fresh spinach
- 1/2 cups white onion, finely chopped
- 1 organic apple, diced
- 1 medium red pepper, chopped
- 1/2 cup raw pecans
- 1 tbsp maple syrup
- 1 tsp soy sauce alternative (coconut aminos)
- 2 tbsp hemp hearts
- goat cheese (optional)
- small handful cilantro, finely chopped (optional)
- sea salt and pepper to taste
Instructions
Butternut Squash Chunks:
- Preheat oven to 350 degrees and cover baking sheet with parchment paper
- Add butternut squash chunks into the baking pan, drizzle with avocado oil and season with paprika, cinnamon, sea salt, and pepper
- Roast in the oven for 45 mins or until tender on the inside and lightly crisped on the outside
Candied Maple Pecans:
- In a small pan, over low heat, melt 1 tbsp avocado oil and add pecans.
- Stir constantly with a wooden spoon to evenly toast nuts until lightly golden 1-2 mins
- Add maple syrup, soy sauce alternative, and sea salt into pan and stir for another 2 mins
- Remove from heat and let cool
Harvest Bowl:
- In a large salad bowl combine spinach, butternut squash, apple, onion, pepper,
- Garnish with candied pecans, goat cheese, hemp hearts, and cilantro
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