45 mins (includes baking time)
This seasonal salad is colorful and delicious, offering countless health benefits. When you eat a rainbow of colors you truly fight oxidation with antioxidants. Makeit ahead of time and worry not about soggy or wilting kale, as it is a hearty leafy green that withstands up to 3 days in a dressed salad. It looks amazing in ball jars if you plan to host a fall picnic outside or in your dining room. I double this recipe for easy grab-n-go and satiating ball jar lunches or dinners all week.
6 cups washed and chopped kale (any variation)
1 butternut squash (around 1 lb) peeled, seeded and cut into 1 inch cubes or 1 lb sweet potato washed & cut into1 inch cubes
1 large beet peeled and shredded
½ cup uncooked quinoa rinsed (anyvariation of quinoa)
1 cup pomegranate seeds
optional:¼ cup chopped raw walnuts
2 oz crumbled goat cheese
1/3 cup apple cider vinegar (I love Bragg)
¼ cup honey
¼ cup canola or grape seed oil
1 tsp ground cinnamon (plus alittle extra to sprinkle on baking squash)
1 tsp dry mustard (no dry mustard? Add 2 tsp Dijon from the jar)
½ tsp sea salt or kosher salt (plus a little extra to sprinkle on baking squash)
4 1 qt ball jars (or a big beautiful bowl)
Preheat oven to 400 degrees
Arrange squash and/or potatoes on large baking sheet. Spray with non-GMO canola oil and sprinkle with a dash of sea salt and cinnamon. Toss to coat. Bake for 35-45 minutes, tossing halfway, until tender. Allow to cool. Bring 1 cup of water to a boil in a saucepan. Add quinoa and beet. Cover and reduce heat to a simmer for 10-12minutes until all of the water is absorbed. Fluff with a fork and allow to cool.
Dressing: Whisk together vinegar, honey, oil, cinnamon, mustard,and salt.
“Massage” kale with dressing. Let sit for at least 10 minutes. Add in other ingredients.
Toss & serve or evenly put each ingredient in 4 ball jars and refrigerate for up to 3 days. Enjoy!