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Writer's pictureKate Weisner

Healthy Fall Salad

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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