Fall Kale and Quinoa Salad
Making this fall kale and quinoa salad could not be any simpler. Made with fresh fall favorites, like apples, butternut squash and dried cranberries and homemade creamy pumpkin dressing, this salad is great for week day lunches, holiday, and dinner sides.
Ingredients
Salad
- 3 cups kale de-stemmed and chopped
- 1 cup brussel sprouts de-stemmed and shaved
- ½ cup red apple diced into small pieces
- ¼ cup red onion diced into small pieces
- ½ cup butternut squash cut into bite-size pieces
- ½ cup cooked quinoa
- 2 tbsp dried cranberries
- 2 tbsp sunflower seeds
- 2 tbsp pumpkin seeds
Pumpkin Tahini Dressing
- ⅓ cup tahini
- ⅓ cup pumpkin puree
- 2 tbsp lemon juice
- 2 tbsp maple syrup
- 1 garlic clove minced
- 3-4 tbsp water
- ¼ tsp salt
- ¼ tsp pepper
Instructions
Pumpkin Tahini Dressing
- Place all ingredients in a medium size bowl, other than water, and whisk. Slowly add in water, 1 tbsp at a time, until the dressing reaches your desired consistency. I personally use 3 tbsp of water.
Salad
- Preheat your oven to 400 degrees and place parchment paper on a baking sheet (or grease your sheet). Cook the cubed butternut squash at 350 approx. 15-20 minutes. Once you are able to pierce it with a fork, it is done. Set aside to cool.
- Cook the Quinoa according to the package.
- While the butternut squash and quinoa are cooking, prepare your vegetables. Make sure to cut the stems of off the kale and brussel sprouts. You will want everything in bite size pieces or smaller so they fit on a fork.
- Combine all of the ingredients. Start with adding the kale to your, then continue to build it as your prefer. I add brussels sprouts, then quinoa + butternut squash, then onions and apples. I sprinkle the seeds and cranberries.
- Add dressing to your desired amount. I usually add 1 cup, but add as much or as little as your prefer
- Option to use vegan or regular parmesan on top!
Notes
Important Tips
- Customize this salad. If you like one specific ingredient more than others, simply add more. Don't like an ingredient? No problem - omit it. You can also top it with your protein choice.
- Storage. I recommend storing it without the salad dressing, apples, which turn brown, and seeds, which can become soft from the moisture. Simply add all ingredients, other than the dressing, apples and seeds, to the salad and the store in an airtight container in the refrigerator for up to 4 day.
- The pumpkin dressing will stay in the fridge for up to 5 days. It may separate due to the fresh ingredients. If it does, give it a good shake.
- Dressing. I love using the pumpkin tahini dressing, but if you are short on time or not feeling pumpkin, use your favorite store bought dressing. I like using balsamic on this.
Nutrition
Calories: 310kcalCarbohydrates: 36gProtein: 10gFat: 17gSaturated Fat: 2gTrans Fat: 1gSodium: 191mgPotassium: 638mgFiber: 7gSugar: 16gVitamin A: 10251IUVitamin C: 76mgCalcium: 207mgIron: 4mg
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