Adding whole grains to a salad is a great way to make a more filling meal. A grain like quinoa is perfect for this because it has fiber and protein, two nutrients that help you feel full. Although we call this a fall salad, it’s delicious all year!
Makes: 6 Servings
Ingredients
2/3 cup dry quinoa or 2 cups cooked quinoa
1 small butternut squash, cubed
3 large handfuls of kale, chopped
2 medium apples, diced
5 celery stalks, diced
1/2 cup walnuts or chopped nuts
For the salad dressing
1/4 cup olive oil or vegetable oil
1/4 cup apple cider vinegar
1 1/2 Tbs lemon juice or 1/2 of a fresh lemon
1 tsp cinnamon
1 tsp salt
1/2 tsp black pepper
Instructions
- Preheat oven to 425°F. Spread squash out on large baking sheet and drizzle with 2 tablespoons of vegetable oil and then sprinkle with salt and pepper
- Roast for 35 minutes, toss the squash, and roast for another 15 to 20 minutes, tossing occasionally until squash is softened
- Cook dry quinoa according to packaging instructions.
- Add to a large mixing bowl with squash, kale, walnuts, apples, and celery
- Toss with dressing. Serve cold or warm.
