Maple Roasted Butternut Squash Salad
This beautiful, healthy and delicious salad is full of rich and amazing flavours and textures. Tender maple roasted butternut squash, fluffy quinoa, zesty cranberries, garlicky sautéed kale, sweet Dijon vinaigrette and roasted almond flakes. There is no better pairing than all these for a cosy cold evening.
- 1 medium butternut squash
- 2 tbsp pure maple syrup
- 2 1/2 cups water
- 1 cup uncooked quinoa
- 8 cups (7oz) chopped kale (no stems)
- 2 cloves minced garlic
- 1/4 tsp ground nutmeg
- 1/4 tsp crushed red pepper flakes
- 2 tbsp apple cider vinegar
- 1 tbsp orange or lemon juice
- 2 tsp Dijon mustard
- olive oil
- salt and pepper to taste
- 1/2 cup dried cranberries
- 1/2 cup toasted almond flakes
Preheat the oven to 210 C / 400 F. Peel and cut the butternut squash into cubes and place on a sheet pan, drizzle with 2 tbsp olive oil, 1 tbsp maple syrup, 1 tsp salt and 1/2 tsp pepper. Coat everything and roast the squash for 15 to 20 minutes until tender. Check after 10minutes and turn if needed.
Bring 2 cups of water to a boil and add 1 cup of quinoa. Cover, reduce heat to medium-low and simmer until all liquid is absorbed, about 10-15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and set aside.
In a large frying pan, heat 1 tbsp of olive oil over medium heat. Add the kale and cook and stir until wilted, about 5 minutes. Stir in the garlic, salt, pepper, nutmeg, and crushed red pepper and cook 1 additional minute.
Whisk together 1/4 cup of water, vinegar, maple syrup, orange juice, Dijon, salt, and pepper until combined. While whisking, slowly pour 1/4 cup of olive oil and continue whisking until well incorporated and emulsified.
Stir the quinoa, butternut squash, cranberries, and almond flakes into the pan with the kale and pour some of the dressing to coat all the ingredients. Start with less and check for taste.