Warm Butternut, Kale, and Quinoa Salad with Cider Dijon Dressing

Meet your new favorite holiday side dish. Simply Scratch blogger Laurie McNamara brings all the fall feels to this colorful salad, which features Fair Trade Certified butternut squash, quinoa, and spices. Kale and pepitas (a.k.a. pumpkin seeds) give it a nice crunch, and dried raisins and cranberries add just the right amount of sweetness. It’s autumn in a bowl. Serve at your next holiday gathering and watch even the staunchest salad skeptics become believers.

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Ingredients

For the squash

For the salad dressing

For the salad

Preparation Instructions

Serves 6-8

  1. Preheat oven to 400˚F. Toss the cubed butternut squash in the oil, sugar, paprika, salt, coriander, cumin, black pepper, nutmeg, and cayenne. Spread out evenly onto a rimmed sheet pan, and bake for 20 minutes, rotating the pan about about halfway through. 
  2. In a glass jar, combine the mustard, honey, vinegars, lemon juice, salt, and pepper. Add in the oil, secure the lid, and shake well.
  3. In a large salad bowl, add the chopped kale, cooked (warm) quinoa, roasted butternut squash, pepitas, dried cranberries, and raisins. Season with a pinch or two of kosher salt and black pepper. Drizzle with 1/4 cup of the dressing or more to taste. Serve warm.