This week has been non-stop healthy cooking. For Thanksgiving, I made this vegan sweet and savory harvest squash + pecan pomegranate salad for our little family and it was a huge hit, so I wanted to share it on the blog today. I shared on my instagram stories that I candied the pecans for this salad, which really adds a delectable honied sweetness I can’t live without in my greens.
We aren’t huge fans of regular sugar around here, so I’ve been using Sugar 2.0, which has a 50% fiber and 50% real cane sugar. That way we are only using half our normal amount of cane! It’s delicious and a great substitute for sweetening. I then added skin-boosting pecans and delightful, delicious pomegranates to balance the taste! Enjoy a simple but impressive side dish that’s perfect for the holidays!
Ingredients
VEGGIES, FRUITS + SPICES
- 3 cups peeled, cubed butternut squash
- 1 Tbsp coconut oil, melted
- Pinch cayenne pepper
- 1 Tbsp Sugar 2.0
- Healthy pinch sea salt
- 1/2 Tsp ground cinnamon
- Pomegranate seeds
- Organic kale or mixed greens
NUTS
- 1 cup raw pecans
- 2 Tsp coconut oil
- 1 Tbsp Sugar 2.0
- Pinch cayenne pepper
- Pinch sea salt
- 1/2 Tsp ground cinnamon
- 1/2 Tsp of nutmeg
INSTRUCTIONS
- Preheat oven to 375 degrees F.
- To the butternut squash add the coconut oil, Sugar 2.0, cayenne, salt, nutmeg, cinnamon and toss to combine.
- Bake the squash for 15-20 minutes or until it is tender, sweet, and golden brown. Toss occasionally to ensure even baking.
- Add the pecans to a separate baking sheet and bake on a separate rack in the oven for 8 minutes. Then remove from oven and add coconut oil, nutmeg, Sugar 2.0, cayenne, salt, and cinnamon. Use a spoon to carefully toss until well coated. Then return to the oven and bake for 5 minutes more, or until golden brown and fragrant. Set aside.
- To serve, either place the squash and pecans on the kale or mixed greens on a serving dish and top with pomegranates.
- Enjoy immediately. Best eaten when fresh.
*This post was created in partnership with Sugar 2.0.
