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Candied Pecan Butternut Squash Salad


  • 1 cup black rice

Candied pecans:

  • 2 cups raw pecans

  • ¼-½ cup maple syrup

  • 1 teaspoon sea salt

  • Butternut squash cubes:

  • 1 large butternut squash, peeled and cubed

  • 1 tablespoon avocado oil

  • ½ teaspoon sea salt


  • ¼ cup avocado oil

  • 2 tablespoons lemon juice

  • 2 tablespoons apple cider vinegar

  • 2 tablespoons maple syrup

  • 1 teaspoon ginger powder

  • sea salt, to taste


  • 1 cup chopped green onion

  • 2 cups arugula (optional)*

By Dr.






  1. In a large pot, boil two cups of water with one cup of black rice. Turn down heat to simmering for 40 minutes with pot lid on. Remove from heat and leave lid on for 10 minutes. Fluff with a fork once rice is cooked.

  2. While rice is cooking, preheat oven to 400 F.

  3. Line a baking sheet with parchment paper and set aside.

  4. Toss raw pecans with maple syrup and sea salt and spread out on baking sheet.

  5. Roast pecans for 10 minutes and set aside.

  6. Place butternut squash cubes on a baking sheet, and toss with avocado oil and sea salt.

  7. Roast for 20 minutes.

  8. In a mixing bowl, whisk together avocado oil, lemon juice, apple cider vinegar, maple syrup, ginger powder and sea salt.

  9. Assemble your salad in a large mixing bowl: add in cooked rice, candied pecans, roasted butternut squash and toss with dressing.

  10. Top with chopped green onions.

  11. Serve warm. Add salad to the top of arugula, if desired.

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