KALE BUTTERNUT SQUASH SALAD

 

  • Cooking Time: 30
  • Servings:
  • Preparation Time: 15

Backstory

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

Ingredients

  • Dressing:
  • 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
  • Salad:
  • 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

Directions

  • 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

Categories: Lettuce/Vegetable 

Website Credit: http://farmtotablela.com/kale-butternut-squash-salad/

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