Description
This Healthy Fall Salad combines roasted butternut squash, crisp apples, quinoa, and kale, all tossed in a tangy apple cider vinaigrette. Packed with seasonal ingredients and nutrients, it’s the perfect quick and easy recipe to celebrate autumn’s bounty.
Ingredients
- 1 butternut squash, peeled, seeded, and diced
- ½ tablespoon oil of choice
- Salt and freshly ground pepper, to taste
- 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 tablespoons nuts or seeds of choice
Apple Cider Vinaigrette:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup or honey
- 1.5 teaspoons Dijon mustard
- 1 garlic clove, minced
Instructions
- Roast the Butternut Squash: Preheat oven to 400°F (200°C). Toss diced butternut squash with oil, salt, and pepper. Roast on a baking sheet for 16 minutes, flipping halfway through. Let cool.
- Cook the Quinoa: Prepare quinoa or rice according to package instructions. Allow it to cool.
- Prepare the Dressing: In a jar, combine all vinaigrette ingredients. Shake well until emulsified.
- Massage the Kale: Place chopped kale in a bowl. Add half the dressing and massage until softened.
- Assemble the Salad: Add cooled quinoa, roasted squash, and sliced apples to the kale. Toss gently.
- Add Toppings: Sprinkle cranberries, pecans, feta, and additional nuts or seeds. Drizzle with remaining dressing and serve.
Notes
- Massage kale to soften its texture and reduce bitterness.
- Substitute quinoa with brown rice, farro, or couscous for variation.
- Add protein like chickpeas or shredded chicken to make it more filling.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Roasting, Assembling
- Cuisine: American
