Vegan Butternut Squash and Kale Quinoa Salad Recipe

Looking for a vibrant, healthy, and satisfying vegan meal? This Vegan Butternut Squash and Kale Quinoa Salad is packed with flavor and nutrients, making it perfect for lunch, dinner, or even meal prepping. It’s a delicious way to enjoy seasonal butternut squash and get your daily dose of greens. Plus, it’s incredibly easy to make!

Why You’ll Love This Recipe:

• Nutrient-Rich: Butternut squash is loaded with Vitamin A and antioxidants, while kale provides Vitamin K and fiber. Quinoa is a complete protein, making this salad a well-rounded and healthy choice.
• Flavorful: The sweetness of the roasted butternut squash perfectly complements the slightly bitter kale, creating a delightful taste sensation.
• Vegan & Gluten-Free: This recipe is naturally vegan and gluten-free, making it suitable for various dietary needs.
• Easy to Customize: Feel free to add your favorite toppings, such as toasted pumpkin seeds, dried cranberries, or a different type of nuts.
• Meal Prep Friendly: This salad holds up well in the refrigerator, making it ideal for meal prepping.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 bunch kale, stems removed and chopped
• 1 cup quinoa, cooked according to package directions
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Optional toppings: toasted pumpkin seeds, dried cranberries, chopped pecans

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
2. While the butternut squash is roasting, prepare the kale. Massage the chopped kale with the remaining 1 tablespoon of olive oil and a pinch of salt for a few minutes to soften it. This step is crucial to make the kale more tender and palatable.
3. In a small bowl, whisk together the maple syrup, apple cider vinegar, and Dijon mustard to create the dressing.
4. In a large bowl, combine the cooked quinoa, roasted butternut squash, and massaged kale.
5. Pour the dressing over the salad and toss gently to combine.
6. Season with salt and pepper to taste.
7. Serve immediately or chill for later. Garnish with your favorite toppings, such as toasted pumpkin seeds, dried cranberries, or chopped pecans, before serving.

Enjoy this delicious and nutritious Vegan Butternut Squash and Kale Quinoa Salad! It’s a fantastic way to nourish your body and satisfy your taste buds.

Ingredients:
butternut squash, kale, quinoa, olive oil, maple syrup, apple cider vinegar, Dijon mustard, salt, pepper, toasted pumpkin seeds, dried cranberries, chopped pecans

Tags:
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