This colorful kale salad features butternut squash, pomegranate, quinoa, and a simple, homemade za'atar dressing.
Course dinner, lunch, Salad, Side Dish
Cuisine Mediterranean, vegan
Prep Time 20minutes
Cook Time 25minutes
Total Time 45minutes
Author Stephanie McKercher, RDN
3cupscubed butternut squash(1 medium)
1tablespoonolive oil or grapeseed oil
Salt and pepper
2cupstorn kale(5 leaves, I used red kale)
½cuppomegranate arils(½ medium fruit)
1sliced apple(see note)
1sliced pear(see note)
3tablespoonsextra virgin olive oil
Salt and pepper
Preheat oven to 400 degrees Fahrenheit and prepare a baking sheet large enough to fit squash in a single layer. Combine cubed butternut squash, oil, and salt and pepper, spread on baking sheet, and place on center rack of oven. Roast 25 minutes, or until a fork pierces through squash easily.
In the meantime, cook quinoa. Combine quinoa, ½ cup water, and salt in a small saucepan. Bring to a boil, reduce heat to medium, and cook 15 minutes, or until quinoa is tender. Remove from heat, drain excess liquid (if any), fluff with a fork, and set aside.
Whisk together extra virgin olive oil, cider vinegar, za’atar, maple syrup, and salt and pepper. Set aside.
Add torn kale leaves to a large bowl and use your hands to massage (similar to how you’d knead dough) 3 minutes, or until kale softens. (This makes it taste sweeter and more tender.)
Remove cooked squash from oven and transfer to bowl with kale. Stir in cooked quinoa and pomegranate arils (reserve some for sprinkling over top of salad if desired). Add apple and pear slices, pour dressing over top, and lightly toss until salad is evenly coated.
Slice apples and pears just before serving. Drizzle with lemon juice if desired to prevent browning.Roasted squash, quinoa, and dressing may be prepared up to two days in advance.
This recipe originally appeared on GratefulGrazer.com.