Crispy Quinoa Kale Salad

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Crispy Quinoa Kale Salad

The flavors and textures in this fall salad are some of my favorites and this will be a staple salad for guests or pot lucks! The crispy quinoa is worth it to make and top all the things! I hope you enjoy as much as we do!
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Course dinner, Main Course, Salad, Salads, Side Dish
Cuisine American
Servings 6 servings

Equipment

  • 2 sheet pans for quinoa and butternut squash
  • 1 large bowl for the salad
  • 1 small mason jar for the dressing

Ingredients
  

Crispy Quinoa

  • 1 cup quinoa cook it per instructions, fluff and let cool
  • 1 tbsp olive oil
  • 1-2 tsp seasoning of choice I love green goddess from TJ's or 21 seasoning salute from TJ's - any seasoning you like!

Salad Dressing

  • 1/4 cup avocado or light olive oil
  • 2 tbsp maple syrup
  • 1 whole lemon juiced
  • 2 tsp apple cider vinegar
  • 2 tbsp honey mustard or dijon mustard
  • sea salt and pepper to taste

Salad Ingredients

  • 2 bunches dino / curly leaf kale washed, de-stemmed and ribboned usually 4-5 cups ribboned
  • 1 medium butternut squash - peeled and cubed 3 cups-ish
  • 2 medium apples chopped into little cubes I like honey crisp or something sweet but any will work!

Optional add ons - pop in what you have!

  • 1/3 cup chopped pecans, walnuts or pepitas
  • 2 whole kohlrabi julienned into sticks
  • 1/4 cup unsweetened cranberries
  • 1 small red onion chopped

Instructions
 

  • Rinse the quinoa thoroughly until all the soapiness is gone.
  • Cook quinoa per instructions usually 1 cup quinoa to 2 cups water, simmer then turn off heat and keep covered to steam. 5 minutes after you turn it off open up lid and fluff with a fork.
  • Spread Quinoa out on a sheet pan to cool before tossing it with olive oil and seasonings.
  • Turn oven on to 375
  • Prep your butternut squash, peel and cube and place on a sheet pan. Coat with olive oil and sea salt.
  • Place both the Quinoa and the Butternut squash in the oven at 375 for 20 minutes.
    Take both out and give them a stir.
    For quinoa, bring edges into center, place in oven to cook another 10-20 minutes until it's to your crispiness.
    For squash flip and place in the oven for another 10 minutes until you get it to your crispiness.
    Take both out and let cool while you prep your greens and salad toppings.
  • Set aside the cooled crispy quinoa and butternut squash until you assemble your salad. Store leftover crispy quinoa in a mason jar in the fridge for up to a week.

Salad Prep

  • Wash, de-stem the kale and then fold it into a tight ball and ribbon it nice and thin with a knife so it is nice and tender. Place in a big serving bowl
  • Wash, chop apples I like the skin on mine. Place in the serving bowl.
  • Sprinkle the top of the salad with your crispy quinoa (as much or little as you'd like.)
  • Add your butternut squash.
  • Optional to add on nuts / seeds like pepitas or pecan, sliced red onions, or dried cranberries

Dressing

  • In a small 8oz mason jar combine avocado oil / olive oil, mustard, maple syrup, apple cider vinegar, salt and pepper and shake.
  • Taste and adjust per your liking.
  • Drizzle 1/2 the dressing over the salad and toss to combine then save the rest to dress over the top if you need it. Enjoy!
Keyword fall salad, harvest salad, quinoa
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