Roasted Butternut Squash and Kale Salad

• 份量: 6 servings
• 活動時間: 10 minutes
• 總時間: 40 minutes

食材

1 head kale (I suggest curly kale)

4 cups cubed butternut squash

1 tbsp olive oil

1/2 tsp salt

1/2 tsp garlic powder

1/4 tsp black pepper

2/3 cup uncooked quinoa

1/4 cup pumpkin seeds

1/4 cup pomegranate arils

1/4 cup slivered almonds

1/4 cup + 2 tbsp olive oil

2 tbsp orange juice

1 tbsp apple cider vinegar

1 tbsp dijon mustard

1-2 tbsp honey or maple syrup

1/4 tsp salt

Black pepper to taste

步驟

preheat

Preheat the oven to 400 degrees Fahrenheit.

cut squash

Cut the ends off the butternut squash. Feel free to also just use pre-cubed butternut squash!

peel of skin

Use a vegetable peeler to peel the skin off.

cut in half

Cut the squash in half and remove the seeds.

cube

Cut the the squash widthwise into 1 inch strips and then cut each strip into 1 inch cubes.

season

Add the cubed squash to a bowl and add the oil, salt, pepper and garlic powder.

roast

Roast on a baking tray lined with parchment paper for 25-35 minutes.

cook quinoa

Meanwhile, cook the quinoa according to these instructions/tips.

prepare kale

De stem and chop the kale into small pieces. To chop the kale very finely, I suggest using these kitchen shears. Add the massaged and rinsed kale to a bowl and chop it very small. Add to a colander and massage while running under warm water for about 1-2 minutes.

add to bowl

Add the kale, squash, cooked quinoa, pomegranate, pumpkin seeds and almonds to a large bowl.

add dressing

Whisk together all of the dressing ingredients and pour on top when ready to serve.

營養

• 每份大小: 1 bowl
• 卡路里: 285 kcal
• 總脂肪: 15.4 g
• 總碳水化合物: 28 g
• 膳食纖維: 4.4 g
• 總糖: 7.2 g
• 蛋白質: 6.5 g