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Autumn Kale Quinoa Salad with seasonal vegetables and dressing

Autumn Kale and Quinoa Salad

A delightful harmony of flavors and textures perfect for embracing the comforts of fall, featuring kale, quinoa, roasted butternut squash, creamy goat cheese, and dried cranberries.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Healthy
Calories: 360
Ingredients Method Notes

Ingredients
  

For the Kale
  • 1 bunch big bunch of lacinto kale Ensure the stems are removed, and the kale is chopped, washed, and dried (about 3 cups chopped).
  • 1 tablespoon neutral oil A light oil helps create a silky texture.
  • 1 tablespoon fresh lemon juice Bright and zesty.
  • 1 pinch coarse salt Kosher or sea salt is recommended.
For the Salad Assembly
  • 3/4 cup quinoa (dry), rinsed This tiny superfood is nutty and fluffy.
  • 1 medium butternut squash, cubed and roasted Sweet, creamy, and slightly caramelized when roasted.
  • 1 medium pear or apple, thinly sliced Juicy and refreshing.
  • 3-4 ounces goat cheese Creamy and tangy.
  • 1/4 cup dried cranberries Add a delightful burst of flavor.
  • 1/4 cup pepitas Crunchy pumpkin seeds.
For the Dressing
  • 1/4 cup apple cider vinegar Sharp acidity complements the sweet elements.
  • 1 tablespoon maple syrup Blends seamlessly with the flavors.
  • 1 teaspoon dijon mustard Adds a bit of a kick.
  • 1/4 cup olive oil Creates a lovely emulsion.
  • to taste salt and pepper Adjust to your preference.

Method
 

Prepare the Kale
  1. In a large bowl, massage the washed and dried kale with the neutral oil, lemon juice, and a pinch of coarse salt. Set aside.
Cook the Quinoa
  1. In a small saucepan, bring 1.5 cups of water to a boil. Add the rinsed quinoa and a pinch of salt.
  2. Reduce the heat to low, cover, and let it simmer for about 20 minutes.
  3. Remove from heat and allow it to sit for 5 minutes before fluffing with a fork.
Make the Dressing
  1. In a separate bowl, whisk together the apple cider vinegar, maple syrup, dijon mustard, olive oil, and a pinch of salt and pepper until smooth.
Assemble the Salad
  1. In a large serving bowl, layer the massaged kale first, followed by the cooled quinoa.
  2. Add the roasted butternut squash, sliced pear or apple, crumbled goat cheese, dried cranberries, and pepitas on top.
  3. Drizzle with the dressing and toss gently to combine. Season according to taste.

Notes

Consider adding toasted nuts for extra crunch, or grilled chicken/chickpeas for protein. Store leftovers in an airtight container for 2-3 days, keeping dressing separate until ready to serve.