Warm Butternut, Kale + Quinoa Salad with Cider Dijon Dressing
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:
1/4 teaspoon freshly ground black pepper
4 cups cubed butternut squash (1/2 inch pieces)
1/8 teaspoon cayenne
1/4 cup cider vinegar
3/4 teaspoon cumin
1 tablespoon dark brown sugar
1/4 cup dried cranberries
1/4 cup golden raisins
3/4 teaspoon ground coriander
2 tablespoons honey
1/2 teaspoon kosher salt
3/4 teaspoon kosher salt
1 bunch lacinato kale, stripped off stems, rinsed and patted dry
2 tablespoons fresh lemon juice (strained to catch the seeds)
1/8 teaspoon nutmeg
1/2 cup olive oil
1 tablespoon olive oil
1/3 cup roasted pumpkin (pepita) seeds
4 cups cooked quinoa (1 cup dry)
Salt and pepper to taste
1 teaspoon smoked paprika
2 tablespoons white wine vinegar.jpg)
1 tablespoon whole grain Dijon mustard
Equipment:
oven
frying pan
bowl
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:
covered percent of daily need
