Kale Butternut Squash Salad

Name: Kale Butternut Squash Salad
Ingredients: FOR THE SQUASH:; 2 cups Butternut Squash, Peeled And Chopped; 1-1/2 teaspoon Extra Virgin Olive Oil; FOR THE DRESSING:; 1/4 cups Extra Virgin Olive Oil; 1/2 teaspoons Sea Salt; 1/2 teaspoons Black Pepper; 2 Tablespoons Balsamic Vinegar; 2 Tablespoons Pure Maple Syrup; 1 clove Garlic, Minced; 1/2 Tablespoons Fresh Rosemary, Chopped; FOR THE SALAD:; 2 cups Kale, Thinly Sliced And Massaged; 1/2 cups Leeks, Thinly Sliced; 1/4 cups Basil, Thinly Sliced; 1/2 cups Dried Cherries Or Cranberries; 2 cups Cooked Quinoa

17 ingredients

4 steps

Ingredients

FOR THE SQUASH:
2 cups Butternut Squash, Peeled And Chopped
1-1/2 teaspoon Extra Virgin Olive Oil
FOR THE DRESSING:
1/4 cups Extra Virgin Olive Oil
1/2 teaspoons Sea Salt
1/2 teaspoons Black Pepper
2 Tablespoons Balsamic Vinegar
2 Tablespoons Pure Maple Syrup
1 clove Garlic, Minced
1/2 Tablespoons Fresh Rosemary, Chopped
FOR THE SALAD:
2 cups Kale, Thinly Sliced And Massaged
1/2 cups Leeks, Thinly Sliced
1/4 cups Basil, Thinly Sliced
1/2 cups Dried Cherries Or Cranberries
2 cups Cooked Quinoa

Directions

1

First prepare the squash. Preheat oven to 425°F. Toss squash with the oil and a dash of salt and pepper. Spread onto a rimmed baking sheet and roast for 15 minutes. Then stir and roast until tender and brown, approximately 10-15 more minutes. Remove from oven and set aside when done.
2

Prepare dressing by pureeing those ingredients in a food processor or vigorously whisking to combine.
3

Combine kale, leeks, cherries and basil in large bowl. Add quinoa and roasted squash. Stir in dressing and add salt and pepper if necessary. Serve at room temperature.
4

Recipe adapted from heartbeetkitchen.com who adapted from the Smitten with Squash Cookbook.