Warm Butternut, Kale & Quinoa Salad with Cider Dijon Dressing [Phase 2]
October 1, 2018
- Prep: 15 mins
- Cook: 45 mins
- Yields: 8 Servings
Directions
Begin by preheating the oven to 400 degrees.
Next, toss the cubed butternut squash in the oil, sugar, paprika, salt, coriander, cumin, black pepper, nutmeg, and cayenne pepper. Then take a rimmed sheet pan and spread the squah pieces evenly. Bake the squash for about 10 minutes, rotate the pan, and continue baking for another 10 minutes.
While the squash is in the oven, make the dressing. Combine the vinegars, mustard, honey, lemon juice, salt, and pepper in a glass jar. Add the oil last, secure the jar's lid and shake well.
Then place the chopped kale, cooked quinoa, roasted squash, raisins, dried cranberries, and pepitas in a large salad bowl. Use a pinch or two of kosher salt and freshly ground black pepper to season the salad.
Once the salad is prepared, drizzle with 1/4 cup of the dressing or more to taste. Serve warm. Enjoy!
Ingredients
FOR THE SQUASH:
4 cups cubed butternut squash (1/2 inch pieces)
1 tablespoon olive oil
1 tablespoon dark brown sugar
1 teaspoon smoked paprika
3/4 teaspoon kosher salt
3/4 teaspoon ground coriander
3/4 teaspoon cumin
1/4 teaspoon freshly ground black pepper
1/8 teaspoon nutmeg
1/8 teaspoon cayenne
FOR THE SALAD DRESSING:
1 tablespoon whole grain Dijon mustard
1/4 cup cider vinegar
2 tablespoons fresh lemon juice (strained to catch the seeds)
2 tablespoons white wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup olive oil
2 tablespoons honey
FOR THE SALAD:
1 bunch lacinato kale, stripped off stems, rinsed and patted dry
4 cups cooked quinoa (1 cup dry)
1/3 cup roasted pumpkin (pepita) seeds
1/4 cup dried cranberries
1/4 cup golden raisins
Salt and pepper to taste
