Fall Harvest Kale Salad
Kale salad topped with butternut squash, pomegranate seeds, goat cheese, currants, sunflower seeds, apples, and quinoa. Served with a Lemon Thyme Honey Vinaigrette!
Servings 6 servings
Ingredients
For the Honey Roasted Butternut Squash:
- 2 cups Diced Butternut Squash (½ inch dice)
- 1 Tbsp Olive Oil
- 1 Tbsp Honey
- ½ tsp Kosher Salt
- ¼ tsp Black Pepper
For the Lemon Thyme Honey Vinaigrette:
- ¼ cup Olive Oil
- Juice from 1 Lemon
- 2 tsp Honey
- 1 tsp Dijon Mustard
- ½ tsp Dried Thyme
- ¼ tsp Kosher Salt
- Pinch of Black Pepper
For the Kale Salad:
- 1 Bunch Curly Kale (de-stemmed and chopped)
- 1 Tbsp Olive Oil
- Pinch of Kosher Salt
- ½ cup Cooked Tri Color Quinoa
- ½ Honeycrisp Apple (thinly sliced)
- ¼ cup Pomegranate Seeds
- 2 oz. Goat Cheese (crumbled)
- 3 Tbsp Zante Currants
- 2 Tbsp Sunflower Seeds
Instructions
For the Honey Roasted Butternut Squash:
- Preheat the oven to 400℉ and line a baking sheet with foil. Add the butternut squash to the baking sheet then drizzle the olive oil, honey, salt, and pepper on top. Toss the butternut squash together with the seasonings until evenly coated then roast it in the oven for 23-25 minutes until tender. Remove it from the oven and set aside to cool.
For the Lemon Thyme Honey Vinaigrette:
- Combine all of the ingredients into a bowl and whisk until combined. Set it aside.
For the Kale Salad:
- Place the chopped kale into the serving bowl. Add the olive oil and salt on top. Use your hands to scrunch the kale together, massaging it with the oil and salt until slightly wilted.
- Then layer the roasted butternut squash, quinoa, sliced apples, pomegranate seeds, goat cheese, zante currants, and sunflower seeds on top. Serve with the Lemon Honey Thyme Vinaigrette and enjoy!