Fall Eats: Butternut Squash Salad with Tuscan Kale + Quinoa

SQUASHES ARE POPPING UP at the farmer's market, which means that fall is here! We couldn't be happier because butternut squash, along with more of our favorite fruits and vegetables, is now in its prime and even though autumn's official first day isn't until tomorrow, we're jumping the gun with this salad that you'll be eating all season. It works as both a side dish and a meal and is bursting with flavor & nutrients!

Butternut squash is great for you! It's got immune-supportive vitamin A and free radical-fighting Vitamin C, so it'll protect you from those pesky colds that tend to spread around this time of year.

 

Butternut Squash Salad with Tuscan Kale + Quinoa

Serves 4

INGREDIENTS

For the Dressing:

4 tablespoons olive oil

juice of half a lemon

1 teaspon dijon mustard

1/2 medium shallot, minced

salt & pepper, to taste


For the Salad:

medium butternut squash, peeled & cut into 1 inch squares (seeds removed)

1 tablespoon olive oil

salt & pepper, to taste

1 1/2 cups cooked quinoa

1 large bunch Tuscan kale, stems removed and chopped

seeds of 1/2 a pomegranate

1/4 cup pepitas

2 tablespoons grated parmesan cheese

 

INSTRUCTIONS

Make the Dressing

In a small bowl, whisk together the olive oil, lemon, dijon mustard, shallot and salt & pepper. Set aside.

Prepare the Salad

Preheat the oven to 425 degrees Fahrenheit & line a baking sheet with aluminum foil.

Place the squash, olive oil, salt and pepper in a large bowl and toss together until each piece of squash is well-coated. Pour onto the lined baking sheet, arranging in a single layer, and roast in the oven for about 25-30 minutes, or until soft in texture and lightly golden. Allow to cool.

Meanwhile, heat olive oil in a large skillet over high heat. Lightly sautee the kale until bright green (less than 1 minute). Immediately transfer to a serving plate and allow to cool for a few minutes. Evenly sprinkle quinoa over the kale along with the butternut squash, pomegranate seeds, pepitas and parmesan cheese. Drizzle dressing over the salad and serve.

 

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