Fresh-from-the-garden greens are not a 12-month special. It’s up to you to make them special. So when the temperature begins to dip, simply mix up your salad mix-ins. Instead of fresh slices of strawberries over arugula, you’ll top hearty kale with dried cranberries, crunchy pumpkin seeds and roasted butternut squash. This fall-inspired recipe is an exceptional example of how fresh can feel oh-so cozy.
Kale, Quinoa & Butternut Squash Salad
Gluten-free * vegan
Makes 3-4 servings
Salad
3-4 cups diced squash (around 2 lb.)
1 ½ tsp. olive oil
Salt to taste
1 cup cooked quinoa
1 cup chopped kale
3 Tbsp. walnuts
2 Tbsp. dried cranberries
2 Tbsp. pumpkin seeds
Dressing
1 Tbsp. olive oil
1 Tbsp. maple syrup
1 ½ tsp. rice vinegar
1/8 tsp. nutmeg
Juice of 1 lime
Salt & pepper to taste
Directions
- Preheat oven to 400 degrees F.
- In a large bowl, toss butternut squash with olive oil and salt.
- Pour squash onto baking sheet and roast 15-20 minutes, or until tender. Set aside to cool.
- Prepare dressing: In a small bowl, whisk together all dressing ingredients until well combined.
- Once cool, transfer roasted squash back to large bowl. Add quinoa, kale, walnuts, cranberries and pumpkin seeds. Stir to combine.
- Immediately before serving, pour dressing over salad and toss to coat.