Butternut, Kale and Quinoa Salad

This recipe features a light and herbaceous homemade vinaigrette which complements the butternut squash rich and satisfying flavors. The combination of this superfood with crunchy kale and nutty sunflower seeds will deliver flavor and nutritional benefit!

Course Salad

Recipe Set MHC

Therapeutic Diet Consistent Carbohydrates, Gluten Free, Regular Diet

Servings (click to scale)

Calories 196kcal

Ingredients

For the Roasted Butternut Squash

8 oz butternut squash diced
1/4 tsp ground black pepper
1/4 tsp kosher salt
1.5 tsp olive oil

For the Lemon Thyme Vinaigrette

1 Tbsp honey
3 Tbsp fresh lemon juice
1 Tbsp Dijon mustard
3 Tbsp white wine vinegar
1/8 tsp ground black pepper
3/4 cup canola oil
1 tsp fresh thyme chopped

For the Salad

1 cup quinoa cooked
1/4 cup roasted, unsalted sunflower seeds
4 cup kale chopped
1/4 cup dried cranberries
1/4 cup red onion thinly sliced

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Instructions

For the Roasted Butternut Squash

Preheat the oven to 425F Degrees.
Line the baking sheet(s) with parchment paper.
Place the diced butternut squash into a mixing bowl. Toss with the pepper, salt, and oil.
Spread out vegetables in a single layer on the baking sheets careful not to crowd the baking sheet. Roast until fork tender and golden brown, about 25 minutes.

For the Lemon Thyme Vinaigrette

Combine all ingredients except oil and thyme in a blender. Blend on medium speed and slowly drizzle in oil to emulsify. Finish with fresh thyme.
Refrigerate until ready to assemble the salad.

To Assemble each Salad

In a large bowl add the 1/4 cup quinoa, 1/4 cup butternut squash, 1 tablespoon sunflower seeds, 1 cup kale, 1 tablespoon cranberries, and 1 tablespoon red onions. Mix well and add to entree bowl.
Serve with 2 oz. Lemon Thyme Vinaigrette.

Nutrition