Butternut Squash and Quinoa Salad with Maple Mustard Dressing

Print Recipe

Prep Time: 10 mins | Total Time: 30 minutes | Makes: 4 servings

INGREDIENTS

• 2 lb butternut squash, peeled, seeded, and cubed

• 1 cup quinoa, rinsed

• 2 cups vegetable broth, low-sodium

• 1 Tbs olive oil

• 4 cups kale, chopped

• 1 cup pomegranate seeds

• 3 Tbs red wine vinegar

• 1/4 cup olive oil

• 1 tsp mustard, Dijon

• 1 tsp maple syrup

• 1/4 tsp garlic powder

• salt, to taste

DIRECTIONS

Prep

• Preheat oven to 400°F and line baking sheet with parchment paper.

• Peel and chop the squash, or purchase store prepped.

• Remove tough stems from kale and chop.

Make

1. Toss butternut squash with oil, add to the baking pan, and roast in the oven for about 15-20 minutes until soft and slightly browned.

2. Meanwhile, add quinoa to a small sauce pot and cover with broth. Bring to a boil, then cover and simmer for ~12-15 minutes until all the liquid is absorbed. Remove from heat and add to a large bowl.

3. Add kale to warm quinoa and stir (heat will slightly wilt leaves.)

4. Prepare the dressing by combining red wine vinegar, olive oil, Dijon mustard, maple syrup & garlic powder in a mason jar fitted with a lid and shake to combine.

5. When the butternut squash is done, add to the bowl of quinoa and kale. Stir in pomegranate seeds and toss with dressing.

Notes: Take help where you can get it and purchase store-prepped butternut squash to make this recipe come together more quickly. I recommend enjoying roasted butternut squash for dinner one night, and adding leftovers into this salad recipe as the perfect example of how to cook once and eat multiple times!

Recipe Source: Living Plate RX

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