Pecan, White Bean, and Pear Salad
with butternut squash soup

Name: Pecan, White Bean, and Pear Salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 tsp Mustard, Dijon; 1 tsp Maple syrup; 1 Tbsp Lemon juice; 3 Tbsp Oil, olive; 2 ribs Celery, sliced; 1 Tbsp Chives, chopped; 1 Pears, Asian, julienned; 1 can Beans, cannellini or butter (14 oz / 397 g), drained and rinsed; 8 oz Kale, baby; 2 oz Pecans; 1 Onions, medium, chopped; 2 lbs Butternut squash cubes; 1 Apples, peeled and cubed; 2 Tbsp Butter; 1 tsp Brown sugar; 1/2 tsp Cumin; 1/4 tsp Nutmeg (opt); 4 cups Stock, any type; 1/4 cup Sour cream (sub plain or Greek yogurt)

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

Pears, celery, and pecans add crunch to this autumn-inspired kale salad, while white beans add a hearty boost of protein. A cup of creamy pureed butternut squash soup on the side adds warmth to this comforting fall meal.
Smarts: Baby kale is tender enough to be dressed right before serving. If you use regular kale, you can massage the vinaigrette into the kale leaves before you make the soup to break down the tough fibers.

Dependency

[Leftover] Butternut Squash Mac and Cheese

Ingredients

Metric

Servings:

Pecan, White Bean, and Pear Salad:

Mustard, Dijon - 2 tsp
Maple syrup - 1 tsp
Lemon juice - 1 Tbsp
Oil, olive - 3 Tbsp
Celery - 2 ribs , sliced
Chives - 1 Tbsp , chopped
Pears, Asian - 1 , julienned
Beans, cannellini or butter (14 oz / 397 g) - 1 can , drained and rinsed
Kale, baby - 8 oz
Pecans - 2 oz

Butternut Squash Soup (for two nights):

Onions, medium - 1 , chopped
Butternut squash cubes - 2 lbs
Apples - 1 , peeled and cubed
Butter - 2 Tbsp
Brown sugar - 1 tsp
Cumin - 1/2 tsp
Nutmeg (opt) - 1/4 tsp
Stock, any type - 4 cups
Sour cream - 1/4 cup (sub plain or Greek yogurt)

Prep

Make vinaigrette - Whisk together mustard, maple syrup, and lemon juice. Add olive oil while whisking. (Can be done up to 5 days ahead)
Onions / Squash - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Celery / Chives - Prep as directed. Store separately. (Can be done up to 3 days ahead)
Pears / Apples - Prep as directed. Store separately.
Beans - Drain and rinse.

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Make

Heat a Dutch oven or stock pot with butter over medium heat.
When butter melts add onions and saute until onions are soft, 3 to 4 minutes. Add brown sugar, cumin, and nutmeg and stir for 1 minute more.
Stir in squash and apples and saute to coat in spices, 2 to 3 minutes.
Pour stock over squash and apples and bring to a simmer.
Cover and simmer soup until squash is tender, 15 to 20 minutes.
When soup is nearly finished, toss together kale, celery, pears, chives, pecans, and beans.
When soup is finished transfer to a blender (or use an immersion blender) and blend until smooth. (If soup is too thick, you can add some more stock or some water to thin it.) Taste and season with some salt and pepper.
Reserve 1 cup / 237 mL of the soup (for 4 servings; adjust if customizing) for Tuesday.
Add vinaigrette to salad and toss until dressed to your liking.
Serve salad with soup on the side. Top soup with a spoonful of sour cream. Enjoy!

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