Leek Salad with Butternut Squash and Candied Pecans


  • 2 cups butternut squash, diced
  • 1/2 yellow onion, diced
  • 1 garlic clove, minced
  • 2 leeks, chopped (white and the green)
  • 1 tbsp apple cider vinegar
  • olive oil
  • goat cheese (optional)

Maple glazed pecans:

  • 1 cup pecans
  • 1/8 cup pure maple syrup
  • cinnamon to taste


Directions for leek salad:

  • In medium sauce pan, add olive oil, garlic, onions, and butternut squash. Sauté until soft- about 15-20 minutes
  • Add the apple cider vinegar and sauté for a few minutes.
  • Add in the  leeks and sauté for a few more minutes until soft (but not overly wilted).
  • Remove from heat and the cranberries and toasted pecans.

Directions for pecans:

  • Mix pecans, maple syrup and cinnamon in bowl.
  • Pour into a baking sheet lined with parchment paper.
  • Bake at 350 for 15-20 minutes or until toasted.


This dish can be served hot or cold- It’s better cold with the goat cheese in my opinion!

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