Roasted Butternut Squash and Kale Salad

Recipe shared by Jill for our nutrition reboot. Makes a delicious salad for lunch or dinner.

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Roasted Butternut Squash and Kale Salad

  • Total time: 40 Minutes
  • Servings: 6 Servings

Ingredients

Salad:

  • 1 Head Kale
  • 4 Cups Cubed Butternut Squash
  • 1 Tbsp Olive Oil
  • 1/2 tsp Salt
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Black Pepper
  • 2/3 Cup Uncooked Quinoa
  • 1/4 Cup Pumpkin Seeds
  • 1/4 Cup Pomegranate Arils
  • 1/4 Cup Slivered Almonds

Dressing:

  • 1/4 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
  • 1/4 tsp Salt

Directions

  • 1)

    Preheat the oven to 400°F.

  • 2)

    Cut the ends off the butternut squash. Feel free to also just use pre-cubed butternut squash!

  • 3)

    Use a vegetable peeler to peel the skin off.

  • 4)

    Cut the squash in half and remove the seeds.

  • 5)

    Cut the the squash widthwise into 1 inch strips and then cut each strip into 1 inch cubes.

  • 6)

    Add the cubed squash to a bowl and add the oil, salt, pepper and garlic powder.

  • 7)

    Roast on a baking tray lined with parchment paper for 25-35 minutes.

  • 8)

    Meanwhile, cook the quinoa according to the instructions on the package.

  • 9)

    De-stem and chop the kale into small pieces. 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.

  • 10)

    Add the kale, squash, cooked quinoa, pomegranate, pumpkin seeds and almonds to a large bowl.

  • 11)

    Whisk together all of the dressing ingredients and pour on top when ready to serve.

Notes

Source: https://eatwithclarity.com/butternut-squash-and-kale-salad/