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Roasted Butternut Squash and Kale Salad

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 350
A vibrant and nutritious salad combining roasted butternut squash, kale, quinoa, and crunchy toppings, dressed in a tangy vinaigrette.

Ingredients

Vegetables

  • 1 head kale (curly kale)
  • 4 cups cubed butternut squash
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 2/3 cup uncooked quinoa
  • 1/4 cup pumpkin seeds
  • 1/4 cup pomegranate arils
  • 1/4 cup slivered almonds
  • 2 tbsp olive oil (dressing)
  • 2 tbsp orange juice
  • 1 tbsp apple cider vinegar
  • 1 tbsp dijon mustard
  • 1-2 tbsp honey or maple syrup
  • 1/4 tsp salt (dressing)

Additional

  • Black pepper to taste

Instructions 

  • Preheat oven to 400°F (200°C). Roast cubed squash with oil, salt, pepper, and garlic powder for 25-35 minutes.
  • Cook quinoa according to package instructions. Massage and chop kale finely, then combine with cooked quinoa, roasted squash, pomegranate, pumpkin seeds, and almonds.
  • Whisk dressing ingredients and pour over the salad. Toss to combine and serve.

Notes

Feel free to use pre-cubed butternut squash for convenience.
Calories: 350kcal
Cost: $15
Course: Salad
Keyword: Vegetarian