Description
Celebrate the crisp flavors of autumn with this nourishing plant-based salad. Featuring earthy roasted butternut squash, crunchy fresh apples, and protein-packed quinoa, this dish is tied together with softened kale. It is the perfect balance of seasonal produce and hearty textures, making it an ideal choice for a nutrient-dense main course or an elegant side for your next gathering.
Ingredients
1 bunch curly kale, stems removed and torn into bite-size pieces
1 cup cooked quinoa
1 medium butternut squash, peeled and cubed
2 crisp apples (such as Honeycrisp or Granny Smith), sliced
1/4 cup pumpkin seeds
3 tablespoons extra virgin olive oil
1 tablespoon maple syrup
1 tablespoon apple cider vinegar
Salt and black pepper to taste
Instructions
Preheat your oven to 400°F (200°C).
Toss the cubed butternut squash with a drizzle of olive oil, salt, and pepper on a baking sheet.
Roast the squash for 25-30 minutes until tender and caramelized, then let cool.
Place the kale in a large bowl, drizzle with one tablespoon of olive oil, and massage with your hands for 2-3 minutes until leaves are soft and dark green.
In a small jar, whisk together remaining olive oil, maple syrup, and apple cider vinegar to create the dressing.
Add cooked quinoa, roasted squash, and sliced apples to the bowl with the kale.
Drizzle the dressing over the salad and toss gently to combine.
Top with pumpkin seeds and serve immediately.
Notes
Store the salad dressing separately if prepping in advance to keep the kale crisp. The salad tastes even better the next day as the flavors meld in the refrigerator.