Kale Butternut Squash Salad
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
