Roasted Butternut Squash and Kale Salad
by: claire cary
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!
Ingredients
Salad:
- 1 head kale I suggest curly kale
- 4 cups cubed butternut squash
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp garlic powder
- ¼ tsp black pepper
- ⅔ cup uncooked quinoa
- ¼ cup pumpkin seeds
- ¼ cup pomegranate arils
- ¼ cup slivered almonds
Dressing:
- ¼ cup + 2 tbsp olive oil
- 2 tbsp orange juice
- 1 tbsp apple cider vinegar
- 1 tbsp dijon mustard
- 1-2 tbsp honey or maple syrup
- ¼ tsp salt
- Black pepper to taste
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Cut the ends off the butternut squash. Feel free to also just use pre-cubed butternut squash!
- Cut the squash in half and remove the seeds.
- Cut the the squash widthwise into 1 inch strips and then cut each strip into 1 inch cubes.
- Add the cubed squash to a bowl and add the oil, salt, pepper and garlic powder.
- Roast on a baking tray lined with parchment paper for 25-35 minutes.
- 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.
Notes
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.
Serving: 1bowl / Calories: 285kcal / Carbohydrates: 28g / Protein: 6.5g / Fat: 15.4g / Fiber: 4.4g / Sugar: 7.2g
