KALE QUINOA SALAD

This kale and quinoa salad combines finely chopped kale, fluffy quinoa, roasted butternut squash, dried cranberries, and feta or goat cheese with a simple honey Dijon dressing. It's a hearty fall salad that's perfect for Thanksgiving, meal prep, or an easy lunch or dinner side.

Course Side Dish

Cuisine American

Keyword salad, side dishes, thanksgiving, vegetables, vegetarian

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 222kcal

Author Luci Petlack

Ingredients

Salad Ingredients

3-4 cups kale chopped
2 cups cooked quinoa
1 cup roasted butternut squash*
¼ cup dried cranberries
2-4 ounces light feta OR goat cheese crumbled

Dressing

¼ cup olive oil
½ lemon juiced (approx. 2 Tablespoons)
1 tablespoon honey dijon mustard**
¼ teaspoon salt
⅛ teaspoon fresh cracked pepper
⅛ teaspoon ground ginger

Instructions

Combine salad ingredients in large bowl.
Whisk together dressing ingredients. Pour half of dressing into salad. Mix thoroughly. Add remaining salad dressing in small batches until desired flavor.
*How to Roast Squash: peel skin and cut squash into 1-inch cubes. Coat with 1-2 Tablespoons olive oil, salt, pepper, and ⅛ teaspoon ginger. Roast for 25-30 minutes at 400°F until tender.

Notes

**Honey dijon will have a sweeter and more subtle flavor. Dijon mustard is best for mustard lovers.

Nutrition