I think this is one of my favorite recipes I’ve posted thus far! Autumn vegetables are my absolute favorite, especially when roasted, and this salad highlights them perfectly. Topped with juicy pomegranate seeds and maple cinnamon pecans, it’s the best combination! This warm salad is perfect for the change of weather, as it’s made with only cooked vegetables rather than raw. It’s a great combination between hearty and filling, and light and energizing.
The base of this salad is one of my most used autumn vegetables, kale. The kale is sautéed, so if you’re not a fan of raw kale, sautéed is a great option because it’s softer in texture and less bitter in flavor. Topping the kale are crispy roasted brussels sprouts and sweet tender rings of thyme delicata squash. If you’ve never tried delicata squash, you must! It’s similar to butternut in taste, but super easy to prepare and the skin is both edible and filled with extra nutrients! The warmed cannellini beans pair so well with the vegetables, and also add protein and fiber, making this salad a great option for a balanced lunch or dinner. The best part of this salad is easily the pecans – they’re addictive! Roasted with coconut oil, cinnamon, and maple syrup, they add the perfect sweetness and crunch to the salad.
This salad is loaded with nutrients including protein, healthy fats, and complex carbohydrates, all of which your body needs and loves! Try to incorporate these three things into your meals daily to help you feel your best. I’m obsessing over this recipe, and I hope you guys love it as much as I do! As usual, let me know if you try it out by tagging me on Instagram or commenting below.
- ¼ cup pecans
- 1 tsp coconut oil, melted
- 1 tsp maple syrup
- ¼ tsp cinnamon
- 3 leaves or 3 handfuls of kale, roughly chopped
- 1 delicata squash
- 1 cup brussels sprouts
- ½ cup cannellini beans
- 2 tbsp pomegranate seeds
- 1 tsp dried thyme
- 3 tbsp olive oil
- Preheat the oven to 400 degrees F.
- Put the pecans on a baking sheet lined with parchment paper.
- Mix the coconut oil, maple syrup, and cinnamon in a small bowl and pour the mixture over the pecans. Toss with your hands to make sure each pecan is covered in the mixture.
- Roast the pecans in the oven for 10 minutes, until slightly browned. When they're done, set them aside to cool.
- Change the oven temperature to 425 degrees F.
- Cut the delicata squash in half lengthwise, scoop out the inner seeds, then cut each half into 1 centimeter slices. Place the squash on a small baking sheet. Drizzle with 1 tbsp of olive oil, ½ tsp dried thyme, and salt. Mix with your hands to make sure each piece is evenly coated.
- Slice the brussels sprouts in half and place on a small baking sheet with 2 tsp of olive oil, salt, and pepper, then mix with your hands to make sure everything is coated.
- Roast the squash and brussels sprouts in the oven for 30 minutes, flipping everything once halfway through.
- When the vegetables have about 8 minutes left, heat two medium frying pans over medium-low heat and add 1 tsp of olive oil to one, and 2 tsp to the other.
- Add the cannellini beans to the pan with 1 tsp of olive oil along with salt, pepper, and ½ tsp of dried time. Sauté the beans until heated through.
- Add the chopped kale to the pan with 2 tsp of olive oil along with salt and pepper. Sauté for a few minutes, then cover with a lid to let the kale wilt.
- When everything is done cooking, place the cooked kale in a bowl and top with the brussels sprouts, as much delicata squash as desired, then the beans, and finally sprinkle the pomegranate seeds and cinnamon maple pecans over the top!
Try doubling or tripling the ingredients for the cinnamon maple pecans and store leftovers in an airtight container. They're perfect for topping oatmeal, chia pudding, coconut ice cream, or eating by the handful.