Fall Harvest Quinoa and Kale Salad
Prep time
Cook time
Total time
Serves: 8 servings
  • 1 small acorn squash, cut into ½ inch slices
  • ½ tablespoon olive oil
  • ½ tablespoon maple syrup
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 6 cups chopped kale
  • 1 ½ cups cooked quinoa
  • 1 large apple, diced
  • ¼ cup pistachios
  • ¼ cup apple cider vinegar
  • 2 tablespoons almond butter
  • 2 tablespoons maple syrup
  • 1 teaspoon dijon mustard
  • 1 clove garlic, roughly chopped
  • dash of salt and pepper
  1. Preheat the oven to 375 degrees.
  2. Arrange the squash on a large lined baking sheet. Drizzle olive oil and maple syrup over the squash. Sprinkle with salt and pepper. Roast in the oven for 25 minutes.
  3. While the squash is roasting, prepare the dressing. Add all dressing ingredients to a blender or Nutribullet. Or simply add them to a bowl. Blend until the dressing is smooth and creamy. Without a blender, simply whisk the ingredients together until smooth.
  4. When the squash is done roasting, let it cool for about 10 minutes.
  5. To a large salad bowl, add the kale, quinoa, apple, pistachios, and squash slices. Pour the dressing over the salad and toss to combine.
Serving size: about ¾ cup
Nutrition Information (per serving) from Caloriecount.about.com
Calories: 153 Fat: 4.6g Carb: 25.8g Fiber: 3.2g Protein: 4.4g Sugar 6.8g Sodium: 189mg
Recipe by Destination Delish at https://www.destinationdelish.com/fall-harvest-quinoa-and-kale-salad/