Description
Warm, caramelized butternut squash mingles with nutty quinoa and crisp apple slices, all tossed in a zesty maple-mustard dressing for a satisfying crunch in every bite.
Ingredients
- 2 cup chopped kale
- 1 cup cooked quinoa
- 2 cup cubed butternut squash
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 apple sliced
- 1/4 cup dried cranberries
- 1/4 cup pumpkin seeds
- 2 tablespoon olive oil
- 1 tablespoon maple syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoon chopped fresh parsley
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cubed butternut squash with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper on a baking sheet.
- Roast the squash for 25–30 minutes, flipping halfway, until tender and lightly browned.
- While the squash roasts, cook the quinoa according to package instructions and let it cool slightly.
- In a small bowl, whisk together 2 tablespoons olive oil, maple syrup, apple cider vinegar, Dijon mustard, 1/8 teaspoon salt, and 1/8 teaspoon black pepper to make the dressing.
- Place the chopped kale in a large bowl and massage it gently for 1–2 minutes to soften the leaves.
- Add the cooked quinoa and roasted squash to the kale and toss to combine.
- Fold in the sliced apple, dried cranberries, pumpkin seeds, and chopped parsley.
- Drizzle the dressing over the salad, toss well, and serve immediately.
Notes
- This salad is both vegan and gluten-free.
- You can substitute sweet potato for butternut squash if preferred.
- For extra protein, add roasted chickpeas or tofu cubes.
- Salad is best served fresh; store dressing separately for up to 2 days.