Superfood Autumn Kale Salad
Tart, buttery and earthy combine to create a rich bouquet of flavors.
Ingredients
- 1 small butternut squash, peeled, seeded and chopped
- 1 bunch kale, washed with stems removed and chopped
- 1 cup raw nuts, such as slivered almonds or pecans
- 1 cup brown lentils, cooked and cooled
- 1 cup quinoa, cooked and cooled
- 1 large apple, chopped
- 1/2 cup dried cranberries
- 1/4 cup extra virgin olive oil
- 2 tbsp pure maple syrup
- 2 tbsp balsamic vinegar
- 1 tbsp dijon mustard
Instructions
- To prepare dressing: To a mason jar add olive oil, maple syrup, balsamic vinegar, Dijon mustard. Cover with lid and shake until all ingredients are combined. Store in refrigerator until ready to use.
- To prepare squash: Preheat oven to 400 degrees. Cut squash in half and remove seeds. Cut into strips to make it easier to chop (peeling the skin off before chopping into bite sized pieces). On a sheet pan covered with parchment, add squash in a single layer. Sprinkle with olive oil, salt and pepper and baked in oven for 15 minutes or until cooked through.
- Once squash has cooled, in large bowl add all ingredients and top with dressing and combine until evenly coated.
- Spoon into four separate salad bowls and enjoy!