Kabocha, Radicchio, Butter Lettuce, and Asian Pear Salad with Pecan Dressing

5 from 1 vote

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.

Course Salad

Cuisine American

Keyword american, asian pear, Christmas, dairy-free, egg-free, holiday, kabocha, maple, nightshade-free, pecan, radicchio, salad, thanksgiving, Valentine's Day, vegetarian

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 152kcal

Author Jenny Ross

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

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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