This salad is perfect to bring us into fall vegetables. It takes a little bit of preparation by roasting the butternut squash and cooking quinoa, but takes only a few minutes to toss together at the end. Sweet, tangy, and crunchy - this makes a perfect midweek salad!
Roasted Butternut Squash & Kale Salad
- 1 butternut squash, peeled & chopped into bite size pieces
- 1/2 cup quinoa, uncooked
- 1 cup carrots, shredded
- 2 cups kale, chopped (preferably dinosaur kale)
- 2 apples, chopped
- 1/4 cup dried cranberries
- 2 green onions, chopped
- 1/4 cup sesame seeds
Roast the Squash
Peel and seed a butternut squash. Chop it into bite size pieces and roast on a silicon baking sheet in your oven at 400 degrees for 30 minutes.
Cook the Quinoa
While the butternut squash is roasting, cook about 1/2 a cup of dry quinoa according to its package directions. It should expand into at least one full cup once cooked.
Chop & Mix
Chop the kale (I like using the large dinosaur kale leaves), apples, and green onions and mix in a large bowl with the shredded carrots, dried cranberries, and sesame seeds.
Once the butternut squash and quinoa is done cooking, let cool about 15 minutes, then mix in with the rest of the salad.
This is super delicious with a balsamic vinaigrette dressing! Enjoy!