This vibrant dish combines the earthy sweetness of butternut squash with crisp apple slices and nutrient-packed kale. It’s not just delicious—it’s a powerhouse of vitamins and antioxidants, perfect for a light lunch or a refreshing side dish.
Ready to elevate your salad game?
Ingredients:
- 2 cups butternut squash, ¾ inch pieces
- ¼ cup pumpkin seeds
- ¼ teaspoon cinnamon
- 1 lemon
- 2 tablespoons maple syrup
- 1 tablespoon dijon mustard
- 3 cups kale, chopped
- 1 ½ cup cooked quinoa
- 1 cup apple, chopped
- ½ cup green onions
- Salt
- Pepper
Directions:
1.Preheat oven to 400 degrees F.
2. Arrange squash on parchment paper on baking pan. Roast for 20 to 25 minutes or until tender.
3. In a small bowl, toss pumpkin seeds ½ teaspoon water and cinnamon.
4. Roast pumpkin seeds on small baking pan for 5 minutes until lightly toasted.
5. For the dressing, mix 1 teaspoon zest and 2 tablespoons lemon juice with maple syrup and mustard.
6. Arrange kale, quinoa, apple, green onions and roasted squash. Add the dressing and toss.
7. Top with salt, pepper and pumpkin seeds.