Warm Butternut, Kale + Quinoa Salad with Cider Dijon Dressing is a beverage that serves 8. For $1.24 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. One serving contains 342 calories, 7g of protein, and 20g of fat. 37 people were impressed by this recipe. A mixture of cider vinegar, lacinato kale, honey, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Simply Scratch. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes about 40 minutes. Overall, this recipe earns an awesome spoonacular score of 95%. Users who liked this recipe also liked Warm Quinoa, Butternut Squash and Kale Salad with Easy Maple Candied Pecans, Apple and Pomegranate Quinoan and Kale Salad with Fetan in a Curried Maple Dijon Dressing, and Roasted Butternut Squash Salad with Warm Cider Vinaigrette.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 20 minutes

Ingredients:

Equipment:

Cooking instruction summary:

Preheat your oven to 400 degrees.Toss the cubed butternut squash in the oil, sugar, paprika, salt, coriander, cumin, black pepper, nutmeg and cayenne. Spread out evenly onto a rimmed sheet pan and bake for 20 minutes. No need to toss, just rotate the pan halfway through.Meanwhile make the dressing. In a glass jar combine the mustard, honey, vinegars, lemon juice, salt and pepper. Add in the oil, secure the lid and shake well.In a large salad bowl add the chopped kale, cooked (warm) quinoa, roasted butternut squash, pepitas, dried cranberries and raisins. Season with a pinch or two of kosher salt and freshly ground black pepper.Drizzle with 1/4 cup of the dressing or more to taste. Serve warm.

Step by step:

1. Preheat your oven to 400 degrees.Toss the cubed butternut squash in the oil, sugar, paprika, salt, coriander, cumin, black pepper, nutmeg and cayenne.

2. Spread out evenly onto a rimmed sheet pan and bake for 20 minutes. No need to toss, just rotate the pan halfway through.Meanwhile make the dressing. In a glass jar combine the mustard, honey, vinegars, lemon juice, salt and pepper.

3. Add in the oil, secure the lid and shake well.In a large salad bowl add the chopped kale, cooked (warm) quinoa, roasted butternut squash, pepitas, dried cranberries and raisins. Season with a pinch or two of kosher salt and freshly ground black pepper.

4. Drizzle with 1/4 cup of the dressing or more to taste.

5. Serve warm.

Nutrition Information: