Kale Butternut Squash Salad


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Member since 2014
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Serves | Prep Time 15 | Cook Time 30

Why I Love This Recipe

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


Ingredients You'll Need

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


Questions, Comments & Reviews



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