Winter Kale Butternut Squash Salad With Candied Pecans

• 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

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

bunches kale, butternut, horseradish, lemon juice, walnut oil, salt, pecans, egg white, salt, paprika, cinnamon, cayenne pepper

Taken from food52.com/recipes/40315-winter-kale-butternut-squash-salad-with-candied-pecans (may not work)