Vegan Roasted Harvest Squash and Candied Pecan Pomegranate Salad

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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!
  • 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
  1. Preheat oven to 375 degrees F.
  2. To the butternut squash add the coconut oil, Sugar 2.0, cayenne, salt, nutmeg, cinnamon and toss to combine.
  3. Bake the squash for 15-20 minutes or until it is tender, sweet, and golden brown. Toss occasionally to ensure even baking.
  4. 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.
  5. To serve, either place the squash and pecans on the kale or mixed greens on a serving dish and top with pomegranates.
  6. Enjoy immediately. Best eaten when fresh.
 *This post was created in partnership with Sugar 2.0.