Delicious salads do exist! This roasted butternut squash and kale salad features all of the best produce and ingredients for Fall. Fluffy quinoa, tangy pomegranate, crisp pumpkin seeds, and a light and fresh vinaigrette you will drown everything in. Serve this as a side dish for your next party!
De stem and chop the kale into small pieces. To chop the kale very finely, I suggest using these kitchen shears. Add the massaged and rinsed kale to a bowl and chop it very small. Add to a colander and massage while running under warm water for about 1-2 minutes.
Add the kale, squash, cooked quinoa, pomegranate, pumpkin seeds and almonds to a large bowl.
Whisk together all of the dressing ingredients and pour on top when ready to serve.
Once prepared, this salad will store in the fridge for 5 days. Keep the dressing and the salad separate to prevent it from getting soggy. Only dress the salad when you are ready to serve.