Autumn Kale and Quinoa Salad with Spiralized Apples
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 4
- salt and pepper
- 2 teaspoons extra virgin olive oil
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon dijon mustard
- 1/4 cup crumbled goat cheese
- for the dressing:
- 1.5 tablespoons apple cider vinegar
- 1.5 teaspoons honey
- 1/2 cup uncooked quinoa
- 6 cups chopped kale
- 1.5 cups cubed butternut squash
- 1.5 cups water + more as needed
- 2 apples (i like honey crisp!)
- 1/4 cup pecans to garnish
- Carbohydrate 19.1412324982542 g
- Cholesterol 0 mg
- Fat 6.024662497819 g
- Fiber 1.9832734372372 g
- Protein 3.98488515624364 g
- Saturated Fat 0.792973999698847 g
- Serving Size 1 1 Serving (40g)
- Sodium 45.752380208205 mg
- Sugar 17.1579590610169 g
- Trans Fat 0.246095249940938 g
- Calories 147 calories
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and spread out the butternut squash. Drizzle with the olive oil and season with salt and pepper. Let bake for 25 minutes or until fork tender.While butternut squash cooks, cook the quinoa. Place the quinoa and water in a saucepot, bring to a boil, and then reduce to low and simmer for 15 minutes or until quinoa is cooked through, adding water if needed.A few minutes before the squash is ready, prepare the dressing: place all ingredients into the bottom of a large mixing bowl and whisk together. Add in the kale, massage into the kale with fingertips for 15 seconds and then set aside.Spiralize the apple with Blade C and add to the large bowl (with the dressed kale) along with the cooked butternut squash and quinoa. Toss well to combine and divide into plates. Top with goat cheese and pecans.
