Winter Kale and Quinoa Salad Recipe

ingredients:

1 small butternut squash (~3.5 lbs)
1 Tbsp honey
1/2 Tbsp f olive oil
pinch smoked paprika or ground chipotle pepper
1 cup quinoa
2 cups water
2 bunches kale
1 cup water
1 pomegranate, seeded
1/2 cup crumbled goat cheese
1/2 cup walnuts, toasted
salt and pepper

directions:

First, roast the butternut squash. Preheat oven to 375F.

I like to nuke the squash in the microwave for 5 minutes after peeling it to soften the squash so it’s easier to cut. Cut the squash into consistently sized pieces ~1 inch on each side. Toss with honey, olive oil, and paprika.

Spread squash onto a foil lined baking sheet and bake 30 minutes or until roasted. Stir every 15 minutes.

Remove squash from the oven and allow to cool while preparing the other components.

Next: 

prepare the quinoa. Follow the instructions on your package or combine 2 cups water with 1 cup quinoa. Bring to a boil, then reduce heat and simmer for 20-25 minutes until quinoa is cooked.

While the quinoa and squash are cooking, prepare the kale by removing any of the thick stems. Tear into bite-sized pieces. Add 1 cup water and the kale to a large pan or dutch oven. Cover and cook on med-high to steam the kale for 5 minutes. Remove the lid, toss the kale, and cook another 5 minutes.

Remove kale from heat and allow to cool.

Once squash, quinoa, and kale are cooked and cooled to room temperature, combine in a large bowl. Add goat cheese, walnuts, and pomegranate seeds. Toss to combine. Add salt/pepper as needed

For more head info head to: Winter Kale and Quinoa Salad

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