More Great Recipes: Egg-Free | High Fiber | Lettuce/Vegetable | Organic

Kale Butternut Squash Salad

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Member since 2014

Serves | Prep Time 15 | Cook Time 30


1/4 cup EVOO
2 Tbs balsamic vinegar
2 Tbs pure maple syrup
1/2 tsp sea salt
1/2 tsp black pepper
1/2 Tbs fresh rosemary, chopped
1 garlic clove, minced

2 cups butternut squash, peeled and chopped
2 cups kale, thinly sliced and massaged
2 cups cooked quinoa
1/2 cup leeks, thinly sliced
1/4 cup basil, thinly sliced
1/2 cup dried cherries (or cranberries)
1 1/2 tsp EVOO
sea salt
black pepper

Preheat oven to 425°

Toss squash with EVOO, salt and pepper

Spread onto baking sheet and roast for 15 minutes, stir, and roast until tender and brown, approx 10-15 more minutes

Prepare dressing by pureeing all dressing ingredients or vigorously whisk to combine

Combine kale, leeks, cherries and basil in large bowl

Add in quinoa and squash

Stir in dressing, add salt and pepper if necessary

Serve at room temperature

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I had some left over roasted butternut squash and thought this would be a great way to use it!

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