Another day, another yummy kale salad!
This time, with some fall food faves – main stars being roasted butternut squash and crunchy honeycrisp apples. And what’s a typical plant based salad without some kale and quinoa thrown in? There’s no easier way to get in some extra greens because just like my Spicy Kale and Quinoa Black Bean Salad that you guys know and love, the kale GETS BETTER with time. Trust me. All 8 cups of it!
While the butternut squash is roasting away in the oven, the fresh kale is getting softer after being dressed with my homemade oil-free champagne vinaigrette. It’s super easy to whisk together, don’t worry (!!) and you will not miss the oil in the dressing at all. It’s unnecessary empty calories and I rarely make salad dressing with oil anymore. As you will see, there are other ways to make it taste good!
This warm Harvest Kale and Quinoa Butternut Squash Salad is bursting with savory, slightly sweet fall flavors. Totally addicting and the perfect autumn salad for Thanksgiving or any holiday party. Festive, crowd-pleasing and even satisfying enough to fill you up for a nourishing lunch or dinner. With all of the heavier, comfort food meals that usually accompany fall and winter – it’s nice to have a fresh salad that’s lean, clean and green but also delicious and filling in a good way – not a heavy way if you know what I mean.
Raisins add a nice touch but you could do dried cranberries or apricots too. This salad will serve 3-4 big bowls or 5-6 smaller bowls! Unless you leave the butternut squash separate from the salad (and warm it as needed) this salad is not the best for leftovers as the squash can get soggy if left sitting overnight in the dressing, but make it the day of and you’re golden!
- 1 medium-sized butternut squash, peeled and cubed
- 1–2 tablespoons olive oil* (or refined coconut oil)
- pinch of sea salt and pepper
- 1 bunch of curly kale (about 8 cups, de-stemmed)
- 1 cup quinoa, cooked
- 2 small honeycrisp apples, diced (or 1 large; can sub for any kind of apple)
- 1/2 cup raisins (or dried cranberries/apricots)
- 3 tablespoons water
- 3 tablespoons fresh lemon juice
- 1–2 tablespoons shallot, finely chopped
- 1 tablespoon champagne vinegar (or apple cider/balsamic vinegar)
- 1 tablespoon maple syrup (or agave nectar)
- 2 teaspoons dijon mustard
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- Preheat oven to 420 degrees F. Line or spray a baking sheet.
- In a large bowl, toss cubed butternut squash with olive oil, sea salt and pepper. Spread out evenly on a baking sheet and bake for 35-40 minutes (flipping halfway through) or until tender, golden and somewhat browned on edges.
- Meanwhile, de-stem the kale and place in a large bowl. Then whisk together all ingredients for the dressing in a small bowl and pour dressing over the kale. Using your hands, toss the kale making sure all leaves are covered in the dressing so it gets softer! Set aside for 5-10 minutes. Then mix in the quinoa, apple, raisins and eventually the cooked butternut squash.
- Serve immediately.
- *Could sub olive oil for vegetable broth if you’re oil-free. Using refined coconut oil will not add a coconut flavor.
- Unless you leave the butternut squash separate from the salad (and warm it as needed) this salad is not the best for leftovers as the squash can get soggy if left sitting overnight in the dressing.
- Serving Size: 4
This is also a great time to do my 5-Day Body Balance Cleanse! I recommend doing a whole food cleanse with every new season. This cleanse is filled with deliciously clean meals (like this salad recipe) superfood smoothies and dinner bowls to get you feeling lean and back to balance. Read more about my 5-Day Cleanse here! You will feel amazing afterward!