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- Butternut Squash: This squash has a sweet, nutty flavor. To prepare it, first peel the skin. Next, cut it into small cubes. This helps it roast evenly. Roasting brings out its natural sweetness. Aim for about 1-inch cubes for quick cooking. - Kale: Start with fresh kale. Remove the thick stems, as they can be tough. Chop the leaves into bite-sized pieces. This makes it easier to eat. You can massage the kale with a bit of olive oil. This softens it and makes it tastier. - Quinoa: Rinse your quinoa well before cooking. This helps remove a bitter coating. Use a small pot with one part quinoa and two parts water. Bring it to a boil, then lower the heat. Cover and simmer for about 15 minutes. After all the water is gone, let it sit for 5 minutes. Fluff it with a fork for a light texture. - Nuts: I recommend using walnuts in this salad. They add a nice crunch. Walnuts are also full of healthy fats. They can help improve heart health. You can swap walnuts for almonds or pecans if you prefer. - Olive Oil: Use extra virgin olive oil for the best flavor. It has many health benefits, like reducing heart disease risk. Olive oil also adds a rich taste to the dressing. - Feta Cheese Alternatives: If you want a dairy-free option, try avocado instead of feta. It adds creaminess and healthy fats. You can also try nutritional yeast for a cheese-like flavor. 1. Preheat your oven to 400°F (200°C). This high heat helps the squash roast well. 2. Peel and cube the butternut squash. You want bite-sized pieces for even cooking. 3. In a large bowl, toss the cubed squash with 2 tablespoons of olive oil, salt, and pepper. 4. Spread the squash on a baking sheet. Make sure they are in a single layer. 5. Roast for about 25-30 minutes. Turn the squash halfway through. They should be tender and slightly caramelized. 1. In a small pot, combine 1/2 cup of rinsed quinoa and 1 cup of water. Add a pinch of salt. 2. Bring the pot to a boil. Then, reduce the heat to a simmer and cover. 3. Cook for about 15 minutes. All the water should be absorbed when done. 4. Remove the pot from heat. Let it sit covered for 5 minutes. Fluff with a fork before using. 1. In a small bowl, whisk together the remaining olive oil, 1 tablespoon of maple syrup, 1 teaspoon of Dijon mustard, and the juice of 1 lemon. 2. Add a pinch of salt and pepper to the bowl. This dressing will bring all the flavors together. 3. Taste the dressing and adjust if needed. A little more lemon juice can brighten it up. Start by layering the salad ingredients in a large bowl. Place the chopped kale at the bottom. This helps the kale hold its shape and not wilt too quickly. Next, add the roasted butternut squash, followed by the cooked quinoa. The warm squash can slightly wilt the kale and enhance flavors. When you toss the salad, do it gently. You want to mix everything but not bruise the kale. Serve immediately for the best texture. If you need to prepare it ahead of time, keep the dressing separate until serving. Want to boost flavors? Add some sliced apples or pears for sweetness. You can also throw in roasted chickpeas for crunch and protein. If you like heat, a pinch of red pepper flakes can spice things up. Letting the salad sit for about five minutes before serving helps blend the flavors. This resting time allows the kale to soften slightly and soak in the dressing. Make your salad look beautiful! Serve it on a large, shallow platter to show off the colors. Top it with extra walnuts and a sprinkle of feta for added flair. You can also garnish with fresh herbs like parsley or mint for a pop of green. For gatherings, consider individual servings in small bowls. This makes it easy for guests to enjoy and adds a nice touch to the table. {{image_2}} You can easily make this salad vegan. Just skip the feta cheese. Use avocado instead for creaminess. You can also try adding hemp seeds for extra protein. For gluten-free options, ensure your quinoa is labeled gluten-free. Quinoa is naturally gluten-free, making it a great choice for all. If you want a different taste, swap quinoa for brown rice or farro. Both add a nice bite and flavor. In fall, you can add roasted Brussels sprouts or apples for sweetness. In winter, try adding pomegranate seeds for a burst of color and flavor. In spring, fresh strawberries or asparagus can brighten the salad. In summer, consider fresh peaches or berries for a sweet touch. These fresh fruits not only add flavor but also make your salad look vibrant and inviting. To keep your butternut squash kale salad fresh, refrigerate it in an airtight container. This protects the flavors and prevents spoilage. Try to eat the salad within 3 days for the best taste. - Butternut squash lasts about 3 to 5 days in the fridge. - Kale stays fresh for 3 to 7 days. - Quinoa can last for up to a week when stored properly. If you want to save some salad for later, you can freeze the components. Start by freezing the roasted butternut squash and cooked quinoa separately. Avoid freezing the kale, nuts, and feta cheese. They do not freeze well. - Freeze butternut squash and quinoa in zip-top bags for easy storage. - Make sure to remove as much air as possible before sealing. To enjoy your frozen salad later, thaw it overnight in the fridge. After thawing, gently reheat the butternut squash and quinoa if you prefer them warm. Serve the salad fresh with the kale, nuts, and dressing added just before eating. This keeps everything crisp and tasty! How long can I store the salad? You can store the salad in the fridge for about 3 days. Make sure to keep it in an airtight container. The kale may wilt over time, but the flavors will still be good. Can I prepare this salad ahead of time? Yes, you can prepare the salad ahead of time. I recommend making the components separately. You can roast the squash and cook the quinoa a day before. Then, mix everything just before serving. This keeps the salad fresh and crunchy. What can I use instead of maple syrup? If you need a substitute for maple syrup, honey works well. You can also use agave nectar or brown sugar mixed with a bit of water for a similar sweetness. Other options for nuts and herbs Instead of walnuts, try using pecans or almonds. For herbs, you can add parsley or cilantro for extra flavor. These changes can make the salad unique every time you make it. Caloric content of the salad This salad has about 300 calories per serving. It is a filling dish and offers great nutrition for a light meal. Health benefits of kale and butternut squash Kale is rich in vitamins A, C, and K. It also has antioxidants that help your body. Butternut squash is high in fiber and beta-carotene, which is good for your eyes. Together, they make a nutritious meal that supports good health. This blog covered how to make a healthy salad packed with flavor. We explored fresh produce options like butternut squash and kale, grains like quinoa, and tasty dressings. I shared tips on preparing and storing your salad, along with ideas to mix it up for different diets and seasons. Remember, the right ingredients and care make a big difference. Enjoy your salad adventures, and don't be afraid to experiment with flavors!

Butternut Squash Kale Salad

Elevate your meal with this delicious Roasted Butternut Squash & Kale Salad! Packed with healthy ingredients like quinoa, cranberries, and walnuts, this vibrant salad is perfect for any occasion. Discover how to bring cozy flavors together with a simple dressing that ties it all up. Don't miss out on creating this nutritious dish that will impress your family and friends – click through for the full recipe! #RoastedButternutSquash #HealthySalad #KaleRecipes #QuinoaSalad
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Ingredients
  

1 medium butternut squash, peeled and cubed

4 cups fresh kale, stems removed and chopped

1/2 cup quinoa, rinsed

1/4 cup dried cranberries

1/4 cup walnuts, chopped

1/4 cup feta cheese, crumbled

3 tablespoons olive oil

1 tablespoon maple syrup

1 teaspoon Dijon mustard

Salt and pepper to taste

Juice of 1 lemon

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large bowl, toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper. Spread it on a baking sheet and roast for about 25-30 minutes, until tender and slightly caramelized, turning halfway through to ensure even cooking.

      While the squash is roasting, cook the quinoa. In a small pot, combine the quinoa with 1 cup of water and a pinch of salt. Bring to a boil, then reduce to a simmer and cover. Cook for about 15 minutes, or until all the water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

        In a small bowl, whisk together the remaining olive oil, maple syrup, Dijon mustard, lemon juice, and a pinch of salt and pepper to make the dressing.

          In a large salad bowl, combine the roasted butternut squash, chopped kale, cooked quinoa, dried cranberries, and walnuts.

            Drizzle the dressing over the salad and toss everything gently until well combined.

              Top with crumbled feta cheese before serving. Allow the salad to sit for about 5 minutes for flavors to meld, or serve immediately.

                - Prep Time: 10 mins | Total Time: 45 mins | Servings: 4

                  Optional Presentation Tips: Serve the salad in a large, shallow platter, garnished with extra walnuts and a sprinkle of feta for a beautiful display.