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Autumn Kale, Quinoa, & Butternut Salad

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.
5 from 3 votes
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Course Main Course, Salad, Side Dish

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

Did you make this recipe? Leave a review below and don’t forget to tag @lauralivewell 
Keyword butternut salad, fall salad, healthy side dish, holiday side dish, kale salad, maple mustard tahini, quinoa salad
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