Description
An autumn-themed kale and quinoa salad with roasted butternut squash, pears, goat cheese and a maple apple cider vinegar vinaigrette. A hearty, nutritious and meatless seasonal salad.
Ingredients
FOR THE KALE
1 big bunch of lacinto kale – stems removed, chopped, washed and dried (about 3 cups chopped)
1 tablespoon neutral oil
1 tablespoon fresh lemon juice
Pinch of coarse salt (kosher or sea salt)
FOR THE SALAD
3/4 cup quinoa (dry), rinsed
1 butternut squash, cubed and roasted
1 pear or apple, thinly sliced
3-4 ounces goat cheese
1/4 cup dried cranberries
1/4 cup pepitas
FOR THE DRESSING
1/4 cup apple cider vinegar
1 tablespoon maple syrup
1 teaspoon dijon mustard
1/4 cup olive oil
Salt and pepper to taste
Instructions
FOR THE KALE
In a large bowl, massage the washed and dried kale with the oil, lemon juice and salt. Set aside.
FOR THE QUINOA
Bring 1.5 cups of water to a boil in a small saucepan. Add quinoa and a pinch of salt. Reduce heat to low, cover and cook for 20 minutes. Remove from heat and let sit for 5 minutes and then fluff. Note, I like the quinoa to be cooled off when I use it in this recipe.
FOR THE DRESSING
Whisk together the apple cider vinegar, maple syrup, dijon mustard, olive oil, salt and pepper.
ASSEMBLE THE SALAD
Layer the kale and quinoa and then top with roasted squash, pears, crumbled goat cheese, dried cranberries and pepitas. Dress and season to taste.