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Kale & Squash Quinoa Salad

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This a really easy and refreshing salad to have for lunch one of these fall days. If you are vegan, it is also the perfect lunch for you! The colors of the salad just remind me of fall and that Thanksgiving is quickly approaching! Who is ready for Thanksgiving? Me, Me!

I get so excited for Thanksgiving and all of the side dishes. The turkey and ham, I could actually do without on Thanksgiving. What I’m most concerned about is all the casseroles: potato casserole, green bean casserole, corn casserole…and the list will go on. What I love even more is taking a bite of potato casserole, corn casserole and green bean casserole and placing them all together for one fantastic feast in my mouth. I always wonder about those people who only eat one side dish at a time until completion and then move onto the next one? I find that really just plain bizarre. Are you one who does that? Please tell me no!

Well, this wonderful fall salad is the perfect combination of sweet and salty and is quite filling with the quinoa. What might make it even more protein filled is a sprinkle of nuts! I might have to try that next time…

Kale & Squash Quinoa Salad

Serving size: 2 small salads

Ingredients for Salad:

  • 1 small butternut squash, peeled, seeds removed and cubed
  • 1/4 cup quinoa
  • 1 cup kale, torn in small pieces (make sure to remove the hard stems)
  • 1 Tbsp plus 1 tsp olive oil, divided
  • salt & pepper
  • sprinkle of craisins

Ingredients for dressing:

  • 1 Tbsp olive oil
  • 1 tsp white wine vinegar
  • 1 tsp maple syrup
  • 1/2 tsp Dijon mustard
  • salt and pepper

Directions:

  1. Roast cubed butternut squash with drizzle of 1 Tbsp olive oil at 400F for 30 minutes on greased cookie sheet or until soft.
  2. In small bowl, massage kale with remaining 1 tsp olive oil, salt and pepper – use your hands!
  3. In bowl, mix together cooked squash, cooked quinoa, seasoned kale.
  4. In separate small bowl, mix together dressing ingredients with whisk.
  5. Divide salad into two small salad bowls.
  6. Lightly pour dressing over both salads.
  7. Sprinkle with a few craisins.
  8. ENJOY!

PS – I lightly dressed these salads. If you are more of a heavy salad dressing person, surely double the recipe. If you don’t want to make the dressing, use store bought balsamic vinegar!

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About Lesley

I am a 29 year old Pennsylvanian who enjoys running, good eats, family and friends!

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