Ingredients
Scale
- For the walnuts:
- 1 egg white
- 1/4 cup maple syrup
- 1 tsp sea salt
- 1 tsp smoked paprika
- 1 tsp cinnamon
- 1/4 tsp cayenne
- 2 cups raw walnuts
- For the salad:
- 1 1/2 tsp dijon mustard
- 2 Tbsp lemon juice
- 2 tsp maple syrup
- 3 Tbsp walnut oil
- sea salt and pepper to taste
- 1 large bunch of Tuscan kale (or a bag of Tuscan kale from Trader Joe’s)
- 1 small acorn squash cut into slices
- 1 Tbsp olive oil
- 1 Tbsp coconut oil
Instructions
- For the walnuts:
- Preheat the oven to 300 degrees. Place foil or a silicone baking mat on a rimmed baking sheet. In a medium bowl, whisk the egg white until frothy. Then, mix in the maple syrup and spices. Add the nuts and coat with the egg white mixture. Spread the nuts in a single layer on the baking sheet and bake at 300 degrees for about 30 minutes. Remove from the oven and allow to cool.
- For the squash:
- Preheat the oven to 350 degrees. I usually do this right after the walnuts are done. Place the sliced squash onto a lined baking sheet and rub with the coconut oil. Season with salt and pepper. Bake at 350 for about 30 minutes or until the squash is soft.
- For the salad:
- Make the dressing by whisking together the mustard, lemon juice and maple syrup. While whisking, drizzle in the walnut oil until combined. Season to taste with salt and pepper. Place the kale in a large bowl and coat with dressing, adjusting to taste. Once the walnuts are cooled, add to the salad. When the squash is cooled place on top of the salad.
Notes
*When serving at a potluck, it is best to bring the toppings (squash and nuts) and dressing in separate containers and assemble the salad at the party.
- Category: low FODMAP, gluten free, grain free, vegetarian
- Cuisine: Dinner, salad, side dish
