December 18, 2022
Kabocha, Radicchio, Butter Lettuce, and Asian Pear Salad with Pecan Dressing
A nutty and rich sweet pecan and maple flavored dressing coats a mixture of sweet butter lettuce and bitter radicchio, which helps balance the richness and sweet taste. A bit of asian pear adds a sweet and refreshing crunch while parmesan adds savory and umami notes. Roasted squash makes this a filling side and adds another roasted fall note. I often like to leave it out for a lighter salad and actually prefer this version. Barely adapted from a recipe from Bon Appétit. You can cook the squash and make the dressing up to several days ahead.
Servings: 10
Calories: 152kcal
Ingredients
Squash
- 1 small kabocha squash halved, seeds removed, sliced into 1″-thick half-moons
- 2 tablespoons avocado oil
- salt and pepper to taste
Vinaigrette
- 1 cup pecans
- 1/2 small shallot trimmed and peeled
- 1/4 cup lemon juice
- 2 tablespoons orange juice
- 2 tablespoons Dijon mustard
- 3 tablespoons keto maple flavored syrup or stevia glycerite to taste with 1/8 teaspoon maple extract
- salt and black pepper to taste
Salad
- 1 small head radicchio leaves torn
- 1 head butter lettuce leaves torn
- 1 small asian pear thinly sliced
- 1/3 cup Parmesan shaved, omit for dairy-free
- 1/4 cup parsley leaves
- 1/2 lemon
Instructions
- Preheat oven to 350ºF. Toast pecans on a metal sheet for 10-15 minutes, until they are a bit browned and develop a nutty smell. Let cool completely.
- Turn the oven to 450ºF, line a rimmed baking sheet with foil, and coat with a bit of oil. Set aside. Cut the squash in half, scoop seeds out and then slice into 1-inch wedges. Toss with the oil and place in a single layer onto the prepared baking sheet. Bake for 30 minutes, or until softened and browned on bottom.
- Transfer half of the pecans (reserve the other half for scattering over the salad) to a high power blender along with the remaining. remaining vinaigrette ingredients. Blend until completely smooth.
- Toss the asian pear with lemon to prevent browning. Toss the leaves and kabocha with the dressing. Top with pear, parmesan, reserved pecans, and parsley.
Notes
Protein:Energy Quotient [calories]: 0.17
Nutrition without kabocha: Calories: 121 cal, Carbs: 5g, Fiber: 2g, Fat: 11g, Protein: 3g, Protein:Energy Quotient [calories]: 0.16
Nutrition Facts
Kabocha, Radicchio, Butter Lettuce, and Asian Pear Salad with Pecan Dressing
Amount per Serving
Calories
152
% Daily Value*
Fat
11
g
17
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
6
g
Cholesterol
2
mg
1
%
Sodium
92
mg
4
%
Potassium
435
mg
12
%
Carbohydrates
13
g
4
%
Fiber
3
g
13
%
Sugar
3
g
3
%
Protein
4
g
8
%
Vitamin A
1939
IU
39
%
Vitamin C
21
mg
25
%
Calcium
84
mg
8
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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