Butternut Squash and Kale Salad With Spiced Pecans and Cranberry Vinagrette
Healthy food is food that benefit our bodies. food with lots of vegetables such as salad vegetables and several fruits to accompany the evening when you meet your friends while dinner. there is a kale salad with turkey and tempeh bacon. but to provide an additional type of kale or squash combo. Incidentally, a new recipe on Eats Well With Others, a food blog that is already well known. recipe inspired me to make one pot / food bowl combine vegetables and creative flavors in it.
Recipes are modified or add the recipe to make it better and tasted delicious to enjoy in addition to the recipe is dried cranberries + salt masala to spice pecans, cumin seeds, and powdered erythritol instead of sugar to sweeten them with some additional material make healthy food and can be a bigger celebration dinner party.
1 butternut squash, seeded and cut into 1-inch dice
Salt and black pepper, to taste
10 cups baby kale leaves
1 cup whole pecans
2 tbsp powdered Stevie, erythritol or xylitol
1/4 tsp salt masala
1/4 tsp salt
1 tbsp water
1/2 cup fresh or frozen cranberries, thawed
1 tsp dijon mustard
2 tbsp olive oil
1 tsp powdered erythritol or other sweetener
1/4 cup balsamic vinegar
salt, to taste
How to Cook
Preheat oven 400F then stir and add the pumpkin pieces salt and pepper. Bake on a baking sheet lined neatly TGG for 30 minutes or until tender. after the software allow to cool until the temperature drops in a large bowl. in a small bowl, mix pecans with sweeteners, spices, seeds, water and salt. and Spread out on a parchment-lined baking sheet and bake for 5 minutes. Set aside to cool.
For the vinaigrette, cranberry puree, mustard, vinegar, and sweetener in a food processor or blender. add the olive oil and salt to taste. include kale, roasted pumpkin, pecans, and sauce in a large bowl. Ready to Serve delicious over a large bowl. Um ...
Delicious meals for the days you will maintain your health and your more loved by family.
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