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–+ servings

Autumn Harvest Kale & Butternut Squash Salad

Sweet roasted butternut squash, crisp apples, juicy pomegranate seeds, fluffy quinoa, and crunchy pecans make this Kale and Butternut Squash Salad anything but boring. Tossed with tender massaged kale and a tangy maple Dijon vinaigrette, every bite is packed with fresh fall flavor and plenty of texture. It’s hearty enough for a healthy lunch or dinner, yet beautiful and festive enough to serve as a side dish for Thanksgiving or any holiday gathering.
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Prep Time 15 minutes
Cook Time 30 minutes
Course Salad
Cuisine American
Servings 6

Ingredients
  

Salad Ingredients

  • 1 bunch kale deveined & chopped
  • 1/2 lemon juiced
  • 1/2 butternut squash
  • 1/2 cup cooked quinoa
  • 1/2 apple sliced
  • 1/2 cup pecans chopped
  • 1/2 cup pomegranate seeds

Maple Dijon Vinaigrette

Roasted Butternut Squash

Instructions
 

  • First, roast the butternut squash. Preheat your oven to 425°F (220°C).Peel and cube the butternut squash, then toss with olive oil, cinnamon, and nutmeg. Spread on a baking sheet in a single layer lined with parchment paper and roast for 25–30 minutes until golden and fork-tender.
    1/2 butternut squash, 1 Tbsp olive oil
  • While the squash is roasting, cook your quinoa according to package instructions. Fluff it with a fork and set it aside to cool slightly.
    1/2 cup cooked quinoa
  • Now prepare the vinaigrette. Combine all of the vinaigrette ingredients into a small bowl or mason jar in the order that they are listed and thoroughly whisk together or shake until well combined.
    3 Tbsp apple cider vinegar, 1 Tbsp maple syrup, 1 Tbsp dijon, 1 garlic clove, 1/3 cup extra virgin olive oil, 1/2 tsp fine sea salt, black pepper
  • Wash, dry, and de-stem your kale. Chop it into bite-sized pieces. Add it to a large bowl, drizzle half of the salad dressing over it and massage with your hands for 1-2 minutes until the leaves soften and darken in color.
    1 bunch kale
  • To build your salad, you can either add all of the ingredients to the same bowl or build the salads individually on plates. Top the massaged kale with quinoa, roasted butternut squash, pomegranate seeds, chopped pecans, and sliced apple. Then drizzle on the rest of the dressing and toss to coat. Serve immediately.
    1/2 apple, 1/2 cup pecans, 1/2 cup pomegranate seeds, 1 organic butternut squash
Keyword kale and butternut squash salad
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