Kale Quinoa Salad with Roasted Squash
This Kale Quinoa Salad with Roasted Squash is such a great salad to make this time of year. I made a homemade Maple Vinaigrette which really blends in an incredible flavor!
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 6-8 1x
- Category: Salad
- Cuisine: American
Ingredients
Units
Scale
For the Salad:
- 1 small Acorn Squash
- 2 Tbs EVOO
- Sea Salt and Pepper
- 1/2 cup dry Quinoa
- 2 bunches Red or Green Kale
- 1/2 cup Raw Cashews
- 1/2 cup Dried Cranberries
For the Maple Vinaigrette Dressing:
- 1/3 cup EVOO
- 3 Tbs Balsamic Vinegar
- 3 tsp Maple Syrup
- 1/4 tsp Sea Salt
- 1/4 tsp Black Pepper
Instructions
- Preheat oven to 400 degrees Fahrenheit
- Cut Acorn Squash in half and scoop out seeds
- Slice Acorn Squash into 3/4 inch slices
- Place onto a baking sheet, drizzle both sides with EVOO and sprinkle lightly with Salt and Pepper
- Bake for 20 minutes or until squash pierces easy with a fork, flipping half way through
- While Squash is cooking prepare Quinoa as directed
- Wash and remove thick stems from Kale
- Chop Kale into bite size pieces and place in a large bowl
- Whisk all ingredients for the Maple Vinaigrette into a small bowl and pour desired amount onto the Kale until all the leaves are covered
- Massage Kale for 1 minute making sure dressing is mixed in well, this will help soften the leaves
- Add cooked Quinoa and mix well
- Add cooked Squash slices, Cashews and Cranberries
- Enjoy!
Notes
Keep any leftover Maple Vinaigrette in an air tight container in the fridge.
You can prep the Squash and Quinoa the night before and store in the fridge until you are ready to make your salad to save on time.
