Recipes

Salads

Quinoa, Butternut Squash, and Kale Salad

This salad is hearty and healthy and perfect for autumn. The roasted butternut squash adds a natural sweetness along with a powerful dose of antioxidants. The kale is also loaded with antioxidants and flavonoids, to boot. Quinoa is one of the rare grains that is also a source complete protein. Make it vegan by replacing the chicken stock with vegetable stock or even additional water.

Key Nutrients: Vitamin A, vitamin K, vitamin C, fiber, manganese, copper, vitamin E

Prep Time
20 minutes
Cook Time
25 minutes
Yield
4

Ingredients

  • 1 large butternut squash (roughly 3-4 cups), peeled, seeded, and chopped into 1/2-inch chunks
  • 1 tablespoon extra-virgin olive oil
  • sea salt
  • Freshly ground black pepper
  • ½ cup uncooked quinoa, rinsed
  • ½ cup uncooked red quinoa, rinsed
  • 1 cup homemade or low sodium chicken stock
  • 1 cup water
  • 2 cups, loosely packed, curly kale, de-stemmed and chopped
  • ½ cup dried cranberries
  • 2 scallions, green only
  • 3 tablespoons sliced almonds

  •  

  • Vinaigrette
  • 1/3 cup extra-virgin olive oil
  • ¼ cup citrus champagne vinegar
  • ½ teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • sea salt
  • Freshly ground black pepper

Directions

  • Preheat oven to 400°F. Toss the butternut squash with olive oil in a large bowl. Season with salt and pepper. Transfer onto a baking sheet, arranging squash into a single layer. Roast for 25 minutes or until tender and lightly brown.
  • In a medium saucepan, bring stock and water to a boil. Add quinoa, stir, and bring back to a boil. Then reduce heat to low and simmer with the lid on for 15 minutes or until all the liquid has been absorbed. Remove from heat and let sit for 5 minutes.
  • Whisk the first five ingredients for the vinaigrette together and season with salt and pepper.
  • In a large bowl, add kale and half of the vinaigrette. Gently massage the kale for 2-5 minutes or until the leaves soften. Add quinoa, roasted squash, cranberries, scallions, and almonds. Combine gently, letting the heat of the quinoa and squash slightly wilt the kale. Drizzle remaining vinaigrette and mix until combined. Serve warm or chill in the refrigerator for a few hours and serve at room temperature.

Nutrition Facts (per serving)

  • Calories
    490
  • Total fat
    24g
  • Saturated
    3g
  • Trans fat
    0g
  • Polyunsaturated fat
    3g
  • Monounsaturated fat
    18g
  • Cholesterol
    0mg
  • Sodium
    90mg
  • Total Carbohydrate
    66g
  • Dietary fiber
    19g
  • Sugar
    16g
  • Protein
    19g
  • Calcium
    103mg
  • Iron
    3mg
  • Potassium
    261mg