Description
This vibrant kale and quinoa salad with roasted squash is a deliciously nutritious dish, combining earthy flavors and textures for a delightful meal that impresses every time.
Ingredients
Scale
- 4 cups fresh curly kale, chopped
- 1 cup quinoa, rinsed
- 2 cups butternut squash, peeled and cubed
- 2 tbsp olive oil
- 1 tbsp pure maple syrup
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat Your Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the Butternut Squash: In a bowl, toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper until coated. Spread evenly on the prepared baking sheet.
- Roast the Squash: Roast in the preheated oven for about 25-30 minutes or until golden brown and tender, flipping halfway through.
- Cook the Quinoa: In a saucepan over medium heat, combine 1 cup of rinsed quinoa with 2 cups of water. Bring to a boil, then reduce heat to low. Cover and simmer for about 15 minutes until all liquid is absorbed.
- Massage Your Kale: Place chopped kale in a large bowl. Drizzle with remaining tablespoon of olive oil and add salt. Massage the kale leaves until softened.
- Assemble Your Salad: Once cooked, add roasted squash and fluffy quinoa to the bowl with kale. Drizzle with maple syrup and toss gently to combine.
- Serve: Transfer to plates or serve directly from the bowl. Enjoy warm or at room temperature.
Nutrition
- Serving Size: 1 bowl (approx. 250g)
- Calories: 280
- Sugar: 5g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Customize by adding nuts like almonds for extra crunch. Experiment with vegetables such as bell peppers or carrots. For added creaminess, consider topping with avocado or feta cheese. Store leftovers in an airtight container for up to three days.