I posted on social media about having extra squash at the end of the year and requested recipes to use up squash. Eleanor sent one that was perfect. The recipe called for butternut squash, but I used a small butternut and a small red kuri. We polished this off in one meal – no leftovers, unfortunately. The kale came from the hoophouse, where it is growing like a champ.
Here’s the recipe. I didn’t use oil and the squash roasted just fine. I also didn’t have the fancy additions, so I just added some currants. The amounts for the dressing make quite a lot, so I mostly halved it.
Butternut Squash Quinoa Salad with Kale and Cider Dijon Dressing
Salads
Prep Time: 15 minutes | Cook Time: 20 minutes | Servings: Yield: 6 to 8 servings
Ingredients:
FOR THE SQUASH:
4 cups cubed butternut squash (1/2 inch pieces)
1 tablespoon olive oil
1 tablespoon dark brown sugar
1 teaspoon smoked paprika
3/4 teaspoon kosher salt
3/4 teaspoon ground coriander
3/4 teaspoon cumin
1/4 teaspoon freshly ground black pepper
1/8 teaspoon nutmeg
1/8 teaspoon cayenne
FOR THE SALAD DRESSING:
1 tablespoon whole grain Dijon mustard
2 tablespoons honey
1/4 cup cider vinegar
2 tablespoons fresh lemon juice (strained to catch the seeds)
2 tablespoons white wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup olive oil
FOR THE SALAD:
1 bunch lacinato kale, stripped off stems, rinsed and patted dry
4 cups cooked quinoa (1 cup dry)
1/3 cup roasted pumpkin (pepita) seeds
1/4 cup dried cranberries
1/4 cup golden raisins
Salt and pepper to taste
Directions:
Preheat your oven to 400 degrees.
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. No need to toss, just rotate the pan halfway through.
Meanwhile make the dressing. In a glass jar combine the mustard, honey, vinegars, lemon juice, salt and pepper. Add in the oil, secure the lid and shake well.
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 freshly ground black pepper.
Drizzle with 1/4 cup of the dressing or more to taste. Serve warm.
Source: https://www.simplyscratch.com/2015/10/warm-butternut-kale-quinoa-salad-and-fair-trade-giveaway.html