This salad is made with sweet butternut squash, quinoa, kale, pumpkin seeds and drizzled with a delicious balsamic dressing. Perfect for the fall or winter when you're wanting a hearty, warm salad.
1largeBunch of Tuscan Kale (6 cups)stemmed and very finely chopped
½cupQuinoameasure dry
Dressing
3TbsOlive Oil
1TbsBalsamic Vinegar
1TbsApple Cider Vinegar
1tspDijon Mustard
1tspHoney or Maple Syrup
Salt & Pepper
Topping
¼cupPumpkin Seeds
Instructions
Preheat oven to 400 degrees F. Place cubed butternut squash on a parchment-lined baking sheet, drizzle 1 teaspoon olive oil over the top and sprinkle with salt.
Toss to evenly coat the butternut squash with oil and salt. Spread butternut cubes evenly around pan and roast for 25-30 minutes until squash is fork-tender.
While the butternut squash is cooking, chop your kale if you haven’t already and add it to a large bowl.
Massage the kale with your hands for about two minutes to help soften the greens. Set aside.
Next, cook the quinoa, add the quinoa and 1 cup of water to a pot on the stove and bring to a boil. Once boiling, turn down to low and cook while covered for 12-15 minutes. You will know when the quinoa is fully cooked when all the water is absorbed.
To prepare your dressing, add the olive oil, balsamic, apple cider vinegar, dijon mustard, and honey in a small bowl; whisk until smooth.
Pour dressing all over the chopped kale and use your (clean) hands to gently massage the dressing into the kale for about 3 minutes. This helps remove any bitterness from the kale and adds flavor to the leafy green.
Once the butternut squash is done cooking, add it to the kale along with the quinoa and pumpkin seeds; toss to combine.
Add to a large salad bowl and serve.
Notes
If making the salad ahead of time, wait to toss in the dressing to prevent it from getting soggy.
Keyword Butternut Squash, fall salad, Winter Salad