Ingredients:
2 cups of chopped Kale
1/2 butternut squash (I buy mine already chopped and packaged)
1/2 Cup Quinoa
1 small Apple
Toppings:
1/4 cup dried cranberries
1/4 cup chopped walnuts (or pumpkin seeds)
1/3 cup crumbled feta
Apple Cider Vinaigrette:
3 tbsp. extra virgin olive oil
2 tbsp. apple cider vinegar
1 tbsp. honey
1 tsp Dijon mustard
pinch of salt, pepper and garlic powder
Instructions:
On a baking sheet, toss together the butternut squash, olive oil, and a pinch of salt and pepper and roast for 16 minutes at 400F. (Make sure the butternut squash is chopped in small cubes)
Cook the Quinoa
Massage the Kale: Pour half the dressing onto the kale and massage the kale until it starts to break down (this is important for digestion!)
Assemble the salad and drizzle the rest of the vinaigrette over the top, and serve! :)
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