The Perfect (WARM Butternut, Quinoa, & Kale Salad

• Gluten free

• Produce

  • 1 Butternut squash, medium
  • 1/2 cup Cranberries
  • 2 cloves Garlic
  • 3 Kale, leaves
  • 1 Thyme, dried
  • 1/2 White onion

• Canned Goods

  • 2 cups Chicken stock

• Condiments

  • 4 tbsp Balsamic vinegar
  • 5 tsp Dijon mustard
  • 2 tsp Honey, local

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 1/2 tsp Coconut oil
  • 1/2 cup Olive oil

• Nuts & Seeds

  • 1/2 cup Walnuts

• Dairy

  • 1/4 cup Goat cheese

Found on runningforrubies.com

Description

Ingredients

• 1 cup quinoa
• 2 cups chicken stock
• 1.5 tsp coconut oil, divided
• 1 medium butternut squash, diced
• 3 kale leaves, stem removed, chopped
• ½ white onion, diced
• ½ cup cranberries
• ½ cup walnuts, roughly chopped
• ¼ cup crumbled goat cheese
• ½ cup olive oil
• 4 Tbs balsamic vinegar
• 2 tsp local honey
• 5 tsp dijon mustard
• 2 cloves garlic, minced
• salt and pepper
• dried thyme

Directions

• Rinse quinoa under running water, then prepare according to package directions. Use chicken stock instead of water. Set aside to cool.
• While quinoa is cooking, warm 1 teaspoon of coconut oil over medium heat in a saute pan. Add chopped butternut squash and onion, season with ½ tsp each of salt, pepper, & thyme. Add 1.5 Tablespoons of water and cover to cook. Stirring occasionally, cook 10 minutes while covered. Remove lid and continue cooking 10 more minutes until squash is tender but not too soft. Remove from pan.
• Using the same pan, lower to medium-low heat and add ½ teaspoon coconut oil and chopped kale. Stir frequently, cooking only 2-3 minutes until slightly wilted but still maintaining shape & some crunch. Remove from pan.
• Change to low heat and add chopped walnuts to the same skillet. Toast a few minutes, stirring frequently. Take care not to burn! Remove to cool.
• DRESSING: Whisk together ¼ cup olive oil, balsamic vinegar, honey, dijon mustard, minced garlic, salt and pepper to taste. Set aside.
• ASSEMBLY: Add quinoa, butternut squash mix, kale, walnuts, cranberries, & goat cheese to a large serving bowl. Add dressing and salt and pepper to taste. Gently mix and serve while warm. *Try adding some pumpkin seeds as a topping, extra crunch & protein!