Nutty Quinoa and Kale Superfood Salad
543kcal
Ingredients
Salad
- 1 medium butternut squash peeled and seeds removed
- 1 cup quinoa dry
- 2 cups kale raw
- 1/4 cup pine nuts
- 1/4 cup red onion diced
- 1/4 cup raisin
- 1/4 cup celery diced
Dressing
- 1/2 cup tahini
- 1 medium lemon juiced
- 1 tsp lemon zest
- 1 clove garlic minced
- 1/4 cup nutritional yeast
- kosher salt and pepper to taste
Instructions
- Preheat oven to 400°. Spray a rimmed baking sheet with non-stick cooking spray.
- Peel and seed squash.Cut into thumb-sized pieces and spread in an even layer on prepared baking sheet. Bake on center rack of oven for 40 - 45 minutes until tender. Turn squash over at the halfway point. Add pine nuts to baking pan during last 10 minutes of baking time. Stir occasionally until golden brown.
- Meanwhile, rinse the quinoa and cook according to package directions. When cooked, drain and rinse under cool water to reduce heat and set aside.
- While quinoa is cooking, make the dressing by mixing the dressing ingredients together in a large bowl. Wash and remove stems from the kale and add kale to the the dressing. Let sit for 15 minutes.
- Dice the onion and celery. Fold onions, celery and raisins into the kale. Add cooked squash to the salad mix. Stir gently to combine. Top with toasted pine nuts and serve immediately.
Nutrition
Serving1servingCalories543kcalCarbohydrates72gProtein18gFat25gSaturated Fat3gSodium42mgPotassium1450mgFiber11gSugar6gVitamin A23326IUVitamin C97mgCalcium215mgIron6mg