Autumn Kale, Quinoa, & Butternut Salad
A vibrant flavorful autumn kale, quinoa, and butternut squash salad is the perfect seasonal side dish for fall or winter meals and holiday gatherings.
An autumn salad that is full of flavor, texture, and seasonal produce. This healthy fall salad makes a wonderful side dish, holiday salad, or meal prep for the week! Kale, quinoa, and butternut salad is gluten-free, vegan, plant-based and topped with a maple mustard tahini dressing.
You will love Autumn Kale, Quinoa, & Butternut Salad because:
- This autumn salad is an easy and healthy side dish
- A great salad for get-togethers or for holiday meals
- Flavorful, veggie-filled, and delicious
- Autman salad is plant-based, gluten-free, and can easily be vegan or dairy-free
- Filled with seasonal colors for fall and winter
- Doesn’t get soggy like traditional lettuce so it makes for great leftovers the next day or two
- Can be a full meal when you add a protein and makes for a healthy meal prep salad
Autumn Kale, Quinoa, & Butternut Salad is made with:
- Kale: the base of the salad is massaged kale, I love dino kale, but you can also buy pre-chopped kale to make it even easier
- Quinoa: I used red quinoa because it is what I had on hand but any color of quinoa will work for this recipe
- Butternut squash: roasted butternut squash
- Pomegranate seeds: sweet, tart, and a juicy burst of flavor that is in season in fall and winter
- Feta cheese: a creamy salt cheese that works wonderfully in this salad
- Pumpkin seeds: add the perfect crunch to this salad but if you don’t have pumpkin seeds (also known as pepitas) pecans, walnuts, or another nut could work as well
- Dressing: a maple mustard tahini dressing made with tahini, apple cider vinegar, dijon mustard, and maple syrup
Recipe Tips:
- Make it easy by buying pre-chopped kale, butternut squash, and/or pomegranate seeds
- Make sure to massage chopped kale with a little olive oil and salt so it is tenderized
- Increase the protein by cooking quinoa with bone bone
- Add rotisserie or leftover chicken for a healthy balanced meal
Other Salad You May Enjoy:
Autumn Kale, Quinoa, & Butternut Salad
A vibrant flavorful autumn kale, quinoa, and butternut squash salad is the perfect seasonal side dish for fall or winter meals and holiday gatherings.
Ingredients
Salad
- 1 bunch kale
- 1/2 cup dry quinoa
- 1 cup broth, bone broth, or water to cook quinoa
- 4 cups cubed butternut squash
- 3/4 cup pomegranate seeds
- 1/2 cup crumbled feta cheese
- 1/3 cup pumpkin seeds (also known as pepitas)
- salt and pepper to taste
Maple Mustard Tahini Dressing
- 1/4 cup tahini
- 2 tbsp djion mustard
- 2 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 1/4 cup water
Instructions
Salad
- Preheat oven to 425
- Chop butternut squash into cubes and roast for 15-20 minutes
- In a medium sauce pan add quinoa and broth or water and cooks as directed on the package
- Chop kale and then add to a bowl with a little olive oil, salt, and massage until soft
- Once butternut and quinoa are cooked assemble salad with kale, quinoa, butternut squash, pomegranate seeds, feta, and pupkin seeds
- Add dressing to salad (there will be extra dressing you don't need to use it all) , toss, and serve or store in the fridge until you are ready to enjoy
Maple Mustard Tahini Dressing
- Add all ingredients to a small jar or a bowl and whisk to combine adding more water as needed to thin
Notes
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