INGREDIENTS
Salad:
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1 head kale
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4 cups cubed butternut squash
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1 tbsp olive oil
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1/2 tsp salt
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1/2 tsp garlic powder
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1/4 tsp black pepper
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2/3 cup uncooked quinoa
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1/4 cup pumpkin seeds
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1/4 cup pomegranate arils
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1/4cup slivered almonds
Dressing:
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1/4 cup + 2 tbsp olive oil
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2 tbsp orange juice
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1 tbsp apple cider vinegar
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1 tbsp dijon mustard
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1-2 tbsp honey or maple syrup
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1/4 tsp salt
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Black pepper to taste
DIRECTIONS
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Preheat the oven to 400 degrees Fahrenheit.
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Cut the ends off the butternut squash. Feel free to also just use pre-cubed butternut squash!
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Use a vegetable peeler to peel the skin off.
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Cut the squash in half and remove the seeds.
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Add the cubed squash to a bowl and add the oil, salt, pepper and garlic powder.
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Roast on a baking tray lined with parchment paper for 25-35 minutes.
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Cut the the squash width wise into 1 inch strips and then cut each strip into 1 inch cubes.
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Meanwhile, cook the quinoa according to these instructions/tips.
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De stem and chop the kale into small pieces. To chop the kale very finely, using kitchen shears. Add the massaged and rinsed kale to a bowl and chop it very small. Add to a colander and massage while running under warm water for about 1-2 minutes.
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Add the kale, squash, cooked quinoa, pomegranate, pumpkin seeds and almonds to a large bowl.
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Whisk together all of the dressing ingredients and pour on top when ready to serve.