Harvest Kale and Quinoa Butternut Squash Salad

• Vegan
• Gluten free

• Produce

  • 8 cups 1 bunch of curly kale
  • 1 Butternut squash, medium sized
  • 2 Honeycrisp apples, small
  • 1/2 cup Raisins
  • 1 tbsp Shallot

• Condiments

  • 2 tsp Dijon mustard
  • 3 tbsp Lemon juice, fresh
  • 1 tbsp Maple syrup

• Pasta & Grains

  • 1 cup Quinoa, cooked

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/2 tsp Sea salt
  • 1 pinch Sea salt and pepper

• Oils & Vinegars

  • 1 tbsp Champagne vinegar
  • 1 tbsp Olive oil* (or refined coconut oil

• Liquids

  • 3 tbsp Water

Found on theglowingfridge.com

Description

Ingredients

• 1 medium-sized butternut squash, peeled and cubed
• 1-2 tablespoons olive oil* (or refined coconut oil)
• pinch of sea salt and pepper
• 1 bunch of curly kale (about 8 cups, de-stemmed)
• 1 cup quinoa, cooked
• 2 small honeycrisp apples, diced (or 1 large; can sub for any kind of apple)
• 1/2 cup raisins (or dried cranberries/apricots)
• 3 tablespoons water
• 3 tablespoons fresh lemon juice
• 1-2 tablespoons shallot, finely chopped
• 1 tablespoon champagne vinegar (or apple cider/balsamic vinegar)
• 1 tablespoon maple syrup (or agave nectar)
• 2 teaspoons dijon mustard
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper

Directions

• Preheat oven to 420 degrees F. Line or spray a baking sheet. In a large bowl, toss cubed butternut squash with olive oil, sea salt and pepper. Spread out evenly on a baking sheet and bake for 35-40 minutes (flipping halfway through) or until tender, golden and somewhat browned on edges. Meanwhile, de-stem the kale and place in a large bowl. Then whisk together all ingredients for the dressing in a small bowl and pour dressing over the kale. Using your hands, toss the kale making sure all leaves are covered in the dressing so it gets softer! Set aside for 5-10 minutes. Then mix in the quinoa, apple, raisins and eventually the cooked butternut squash. Serve immediately. Enjoy!