- 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