This kale salad is brightened with homemade creamy dijon vinaigrette dressing.
  • 1butternut squash - peeled and seeded, chopped into 1/2 inch pieces
  • 6cupskale, chopped
  • 2cupsquinoa, cooked
  • 12ozkidney beans, drained and rinsed
  • 1apple, chopped
  • 1/4cuppecan pieces
  • 1/2cupapple cider vinegar
  • 1TbspDijon mustard
  • 1lemon
  • 1TbspVermont maple syrup
  • 1shallot, diced
  1. Preheat oven to 400 degrees.
  2. Peel, de-seed and chop butternut squash. Arrange squash in a baking pan and cover with foil, bake for 20-25 minutes, remove the foil and bake uncovered for another 10-20 minutes (until fork tender and starting to brown.
  3. While squash is baking, prepare quinoa. Combine 1 cup quinoa, rinsed, with 1 and ½ cups water in a medium pot. (Optional: Add 1 tsp of garlic powder and 1 tsp of onion powder and a pinch of salt to the quinoa and stir). Bring the quinoa and water mix to a boil, once boiling turn heat to low and simmer covered for 15 minutes. Remove from heat, remain covered and let rest for 10 minutes. Then remove lid and fluff with a fork.
  4. To prepare the Vinaigrette: Wisk together apple cider vinegar, juice of 1 lemon, ½ tsp of lemon zest, 1 tbsp. of Dijon Mustard, 1 tbsp. Vermont maple syrup, and 1 diced shallot.
  5. To a large bowl, combine chopped kale and the vinaigrette. Toss the dressing into the kale and massage the kale with your hands to help soften the kale and allow the kale to be coated in the dressing. Then add cooked quinoa, kidney beans (rinsed and drained), chopped apple and the roasted squash. Toss to combine. Top with pecan pieces. Enjoy!
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