Harvest Salad with Quinoa and Butternut Squash
Ingredients
The salad
-
1
medium
butternut squash
-
1
tablespoon
avocado or olive oil
-
to taste
none
fine salt and black pepper
-
½
cup
uncooked quinoa
-
1
cup
water
-
4–5
cups
chopped curly kale leaves
-
1
medium
apple
-
3
stalks
celery
-
½
small
red onion
-
1
cup
crumbled feta cheese
-
¼
cup
roasted pumpkin seeds
-
½
cup
pecans
-
½
cup
pomegranate seeds
The vinaigrette
-
½
cup
avocado or olive oil
-
¼
cup
apple cider vinegar
-
2
tablespoons
pure maple syrup
-
1
tablespoon
Dijon mustard
-
2
cloves
garlic
-
to taste
none
fine salt and black pepper
Instructions
- Preheat the oven to 375°F and roast the cubed butternut squash with oil, salt, and pepper for 45-55 minutes.
- Cook the quinoa by rinsing it, then boiling it with water and a pinch of salt for 15 minutes, allowing it to cool.
- Whisk together the vinaigrette ingredients in a small bowl and set aside.
- Toast the pecans in a skillet for 6-8 minutes until fragrant, then chop and set aside.
- In a large bowl, massage the kale with a pinch of salt, then add the quinoa, butternut squash, apple, celery, onion, feta, pumpkin seeds, toasted pecans, and pomegranate seeds. Toss with the vinaigrette before serving.
Nutrition Facts (estimated)
Servings
10 servings
Calories
268
Total fat
18g
Total carbohydrates
15g
Total protein
6g
Sodium
184mg
Cholesterol
13mg
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