Butternut Squash & Kale Salad with Apple Cider Vinaigrette

Butternut Squash & Kale Salad with Apple Cider Vinaigrette

This vibrant and nutritious salad combines roasted butternut squash, quinoa, and fresh kale, all topped with sweet apples, dried cranberries, and crumbled feta. The apple cider vinaigrette ties it all together for a perfectly balanced dish. It’s a delicious, wholesome meal or side for any occasion.

Ingredients:

• 1 butternut squash, peeled, seeded, and diced
• ½ tablespoon oil of choice
• Salt and freshly ground pepper
• ½ cup quinoa or rice
• 2 cups chopped kale leaves
• 2 small apples, pears, or figs, sliced or diced
• Toppings:
  • ¼ cup dried cranberries
  • ¼ cup pecans, roughly chopped
  • ⅓ cup reduced-fat crumbled feta cheese
  • 2 tbsp nuts or seeds

For the apple cider vinaigrette:

• 3 tbsp extra virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp maple syrup or honey
• 1.5 tsp Dijon mustard
• 1 garlic clove, minced

Directions:

1. Roast the butternut squash: Preheat oven to 400°F (200°C). Toss the butternut squash with olive oil, salt, and pepper. Roast for 16 minutes, flipping halfway, until tender. Remove from oven and set aside to cool.
2. Cook quinoa: Prepare quinoa according to package instructions and let it cool.
3. Make the dressing: Combine olive oil, apple cider vinegar, maple syrup, Dijon mustard, and garlic in a jar. Shake until well combined.
4. Massage the kale: Massage half of the dressing into the kale leaves to soften them and bring out their sweetness. Add the kale to a salad bowl and toss with the remaining dressing.
5. Assemble the salad: Add quinoa, roasted butternut squash, and apples to the kale. Toss to combine.
6. Top and serve: Add cranberries, pecans, feta, and your choice of nuts or seeds on top. Serve immediately and enjoy!