The kale and quinoa round out and bulk up this healthful, wholesome salad. The spices of the roasted butternut flavor shine through, the pepitas give it some crunch and I absolutely adore the sweetness of the raisins and dried cranberries. The whole thing tastes like fall.
Course Salads
Cuisine American
Keyword butternut squash, fall recipes, kale, quinoa, salad
Prep Time 15mins
Cook Time 20mins
Additional Time 5mins
Total Time 40mins
Servings 6servings
Calories 480
Author Laurie McNamara
Ingredients
FOR THE SQUASH:
4cupsbutternut squashcut into ½-inch pieces
1tablespoonolive oil
1tablespoondark brown sugar
1teaspoonsmoked paprika
3/4teaspoonkosher salt
3/4teaspoonground coriander
3/4teaspooncumin
1/4teaspoonfreshly ground black pepper
1/8teaspoonnutmeg
1/8teaspooncayenne
FOR THE SALAD DRESSING:
1tablespoonwhole grain Dijon mustard
2tablespoonshoney
1/4cupcider vinegar
2tablespoonsfresh lemon juicestrained to catch the seeds
2tablespoonswhite wine vinegar
1/2teaspoonkosher salt
1/4teaspoonfreshly ground black pepper
1/2cupolive oil
FOR THE SALAD:
1bunch lacinato kalestripped off stems, rinsed and patted dry
4cupscooked quinoaabout 1 cup dry
1/3cuproasted pumpkinpepita seeds
1/4cupdried cranberries
1/4cupgolden raisins
Salt and pepper to taste
Instructions
Preheat your oven to 400°.
Toss the cubed butternut squash in the oil, sugar, paprika, salt, coriander, cumin, black pepper, nutmeg and cayenne. Spread out evenly onto a rimmed sheet pan and bake for 20 minutes. No need to toss, just rotate the pan halfway through.
Meanwhile make the dressing. In a glass jar combine the mustard, honey, vinegars, lemon juice, salt and pepper. Add in the oil, secure the lid and shake well.
In a large salad bowl add the chopped kale, cooked (warm) quinoa, roasted butternut squash, pepitas, dried cranberries and raisins. Season with a pinch or two of kosher salt and freshly ground black pepper.
Drizzle with 1/4 cup of the dressing or more to taste. Serve warm.