)
Kale Salad with Roasted Squash Recipe
This seasonal kale salad with roasted squash and crunchy cashews is a hearty, wholesome salad that is so full of plant-based nutrition, it can be a meal all on its own!
INGREDIENTSSalad: 1 medium head of kale ½ red onion 1 cup quinoa 2 small Delicata squash 2 Tbsp. olive oil 1 cup dried cranberries 1 cup Navitas Organics Cashew Nuts Sea salt and pepper, to taste Lemon Tahini Dressing: 1 Tbsp. tahini Juice of 1 lemon ½ tsp. black pepper ½ tsp. sea salt ¼ cup water |
DIRECTIONSPreheat oven to 400 F and coat a large baking sheet with coconut oil cooking spray. Cut squash in half, and scoop out the seeds and pulp. Save the seeds for roasting at another time. Once seeds and pulp have been removed, continue to cut the squash into even rounds, roughly ½ inch thick. Spread squash on baking sheet and spray with coconut oil. Lightly sprinkle with sea salt and black pepper, and roast in the oven for 40 minutes, flipping halfway. While squash is cooking, place a medium saucepan over high heat with 2 cups water and bring to a boil. Once boiling, add quinoa to saucepan and reduce heat to a simmer. Allow quinoa to cook thoroughly, stirring occasionally. Remove kale leaves from thick stems and massage with olive oil. Finely dice red onion, and add kale and red onion to a large salad bowl. Once finished cooking, add roasted squash and cooked quinoa to salad bowl. Combine all dressing ingredients in a small bowl and whisk thoroughly until well combined. Top salad with dried cranberries, cashews and lemon tahini dressing. Add additional salt and pepper, to taste.
Submitted by Megan Faletra of The Well Essentials |
This seasonal kale salad with roasted squash and crunchy cashews is a hearty, wholesome salad that is so full of plant-based nutrition, it can be a meal all on its own!
Ingredients
- 1 medium head of kale
- ½ red onion
- 1 cup quinoa
- 2 small Delicata squash
- 2 Tbsp. olive oil
- 1 cup dried cranberries
-
1 cup Navitas Organics Cashew Nuts
- Sea salt and pepper, to taste
- 1 Tbsp. tahini
- Juice of 1 lemon
- ½ tsp. black pepper
- ½ tsp. sea salt
- ¼ cup water
Salad:
Lemon Tahini Dressing:
Directions
- Preheat oven to 400 F and coat a large baking sheet with coconut oil cooking spray.
- Cut squash in half, and scoop out the seeds and pulp. Save the seeds for roasting at another time.
- Once seeds and pulp have been removed, continue to cut the squash into even rounds, roughly ½ inch thick.
- Spread squash on baking sheet and spray with coconut oil. Lightly sprinkle with sea salt and black pepper, and roast in the oven for 40 minutes, flipping halfway.
- While squash is cooking, place a medium saucepan over high heat with 2 cups water and bring to a boil. Once boiling, add quinoa to saucepan and reduce heat to a simmer. Allow quinoa to cook thoroughly, stirring occasionally.
- Remove kale leaves from thick stems and massage with olive oil.
- Finely dice red onion, and add kale and red onion to a large salad bowl.
- Once finished cooking, add roasted squash and cooked quinoa to salad bowl.
- Combine all dressing ingredients in a small bowl and whisk thoroughly until well combined.
- Top salad with dried cranberries, cashews and lemon tahini dressing. Add additional salt and pepper, to taste.