kale salad with quinoa, butternut squash and blue cheese

October 14, 2014

Labeled:

kale salad with quinoa, butternut squash and blue cheese via M Loves M @marmar
I love kale salads although it’s been awhile since I shared a recipe on the blog. The last one I made was a spring kale salad with apricots and goat cheese. It was delicious but this KALE SALAD WITH QUINOA, BUTTERNUT SQUASH AND BLUE CHEESE is even more so! I thought I’d make a version that included one of my favorite fall vegetables, butternut squash! The addition of quinoa makes the salad a little heartier so it could easily be enjoyed for lunch or dinner. I love the tangy combination of red onions and blue cheese..good on burgers and good in salads! Also, the toasted pepitas on top provide a great crunch and they’re quite addictive. I’d advise you to make extra because you can easily eat them up for a healthy snack!
roasted butternut squash with rosemary via M Loves M @marmar
kale salad with quinoa, butternut squash and blue cheese via M Loves M @marmar
kale salad with quinoa, butternut squash and blue cheese via M Loves M @marmar

Kale Salad with Quinoa, Butternut Squash and Blue Cheese
makes 2 servings


INGREDIENTS
2 cups of butternut squash, peeled and cut into 1-inch cubes or triangles
1 Tablespoon coconut oil, or extra virgin olive oil
1 teaspoon rosemary
1/2 cup cooked quinoa
1 bunch of kale
1/2 lemon
1 teaspoon honey
1/2 shallot, minced
4 ounces blue cheese {I used Point Reyes Blue which can be found almost anywhere}
1/4 red onion, thinly sliced
1 pear, sliced
4 Tablespoons pumpkin seeds {pepitas}

DIRECTIONS
Preheat the oven to 400 degrees. Toss butternut squash cubes with 1 Tablespoon of coconut oil, or olive oil. Sprinkle with salt and pepper and rosemary. Roast for 20 minutes, until soft, tossing once in between. Set aside to cool to room temperature.

Meanwhile, cook quinoa according to package.

Heat pepitas in skillet over medium heat for about 5 minutes, stirring frequently, until toasted light brown. Set aside to cool.

Whisk juice from 1/2 lemon, honey and shallot. Add to kale, massaging into leaves. Let sit for 15 minutes. When ready to prepare salad, add 1 tablespoon of olive oil onto salad and mix. Top with quinoa, roasted butternut squash, blue cheese, red onion and pear. Sprinkle toasted pumpkin seeds on top and enjoy!

This salad can be served when the quinoa and butternut squash are still kind of warm, or they can be room temperature. When I made this it was room temp and I loved it! Such a great fall dish!
xox

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