If you are looking for the best winter salad then this is a must! I have been making this one for years and it is a hit among all of my friends and family. The best part about it is it can even be made ahead of time and ages well since kale holds dressing well over time.
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SERVINGS: 6
- PREP TIME: 20 Mins
- COOK TIME: 30 Mins
- TOTAL TIME: 50 Min
Ingredients:
- 1 cup quinoa
- 2 honeynut squash, peeled and diced
- avocado oil
- salt and pepper
- 1 bu, kale, stems removed and chopped
- 1 cup dried cranberries or cherrie
- 1 pecans
Vinaigrette:
- 1/4 cup balsamic vinegar
- 1 shallot, minced
- 2 tsp dijon mustard
- 2 tsp honey
- 1 garlic clove, grated
- 1/2 tsp salt
- 1/2 tsp Italian seasoning
- 3/4 cup avocado oil or neutral oil
Preparation:
STEP 1.
Preheat the oven to 400*F.
STEP 2.
Make the quinoa. In a small pot add the quinoa and 2 cups of water and 1/2 tsp salt. Bring it up to a low simmer and top with a lid, simmer for 15-18 minutes until cooked through. Set aside and cool to room temp.
STEP 3.
In a bowl add the honeynut squash and coat with avocado oil, salt, pepper. Line a sheet tray with parchment paper and spread the squash evenly on the sheet tray. Roast for 20 minutes in the oven, flip them over, and roast for another 10 -20 minutes until cooked through. Set aside and cool to room temp.
STEP 4.
Make the balsamic vinaigrette.
 In a blender or container for your immersion blender, add the balsamic vinegar, shallot, mustard, honey, garlic, salt and Italians seasoning. Blend until mixed.
While blending, slowly add the oil a little bit at a time to emulsify. Add until you reach desired thickness.
STEP 5.
In a salad bowl or mixing bowl, add the quinoa, squash, kale, dried fruit and pecans. Dress with the balsamic vinaigrette and mix. You may not need all of the dressing, so start with a little and work your way up! Serve and enjoy!
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