Roasted Butternut Squash with Apple-Quinoa Salad
Roasted Butternut Squash with Apple-Quinoa Salad
Cortney Smith
8
30 minutes
20 minutes
American
Salad
All the flavors of fall in one salad!
Ingredients
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1 butternut squash, cut into ½” pieces
2 tablespoons olive oil
1-2 tablespoons Gather Chinese 5-Spice (or any warm spices)
Salt & pepper, to taste
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1 cup nuts, toasted
2 tablespoons sugar
2 tablespoons water
1 teaspoon seasoning of your choice
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4 cloves garlic, minced
½ onion, finely chopped
1 apple, peeled & diced
2 cups cooked quinoa
¼ cup maple syrup
Pinch cayenne pepper
4 cups baby kale, coarsely chopped
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2 tablespoons apple cider vinegar
6 tablespoons extra virgin olive oil
2 tablespoons honey
1 tablespoon crystallized ginger, diced
2 teaspoons whole grain mustard
1 teaspoon fresh thyme, chopped
Salt & Pepper to taste
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Crystallized ginger, diced
Directions
Preheat oven to 425 degrees.
Spread squash cubes on a baking sheet and drizzle with 2 tablespoons olive oil. Sprinkle with seasoning and season with salt and pepper to taste. Toss to coat, make sure it is in a single layer. Bake 20 minutes or until fork tender and lightly browned. Once done, set aside until ready to use.
Make nuts by heating water and sugar together in a 8” fry pan. Once sugar is dissolved add nuts and seasoning. Saute until nuts are coated and well candied. Dry on parchment or a silicone liner.
Make the dressing by placing all items together in a jar and shaking. Set aside.
In a large skillet heat 2 tablespoons olive oil over medium heat. Add garlic, onion and a pinch of salt and saute for one minute. Add apple and saute until soft. Stir in quinoa, syrup and cayenne, cook 6 to 8 minutes or until quinoa is crispy. Transfer to a large bowl. Stir in kale until just wilted. Toss with some of the dressing.
To serve, top quinoa mixture with squash, ginger and pecans. Drizzle with additional dressing, if desired. Enjoy!