Fall Harvest Salad

• porcje: 3 servings
• czas aktywny: 30

Składniki

4 cups kale, massaged and chopped

1 honeycrisp apple, cubed

2 cups butternut squash, roasted

1/4 cup honey roasted pecans

1/4 cup crumbled feta cheese

1/2 cup cooked quinoa

Spiced Maple Tahini Dressing:

1/2 cup extra virgin olive oil

1/4 cup apple cider vinegar

1/4 cup maple syrup

2 tablespoons tahini

2 tablespoons Dijon mustard

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon cinnamon

Pinch of ground allspice

Wskazówki

Start by preheating the oven to 452° F and line a baking sheet with parchment paper.

Peel and cube the butternut squash. Toss with olive oil, salt and and pepper and bake for 25 minutes.

Combine the quinoa and water in a medium pot. Bring to a boil, cover, and reduce the heat. Simmer for 15 minutes.

While the butternut squash and quinoa are cooking, mix all the dressing ingredients together until completely combined.

Chop the kale and toss in a bowl with some of the salad dressing until fully coated. I massaged the kale with my hands to break down the leaves and add more flavors.

Layer with butternut squash, chopped apple, pecans, feta cheese and quinoa and of course, more salad dressing.

Toss together and enjoy

Wartości Odżywcze

• Kalorie: 200
• Tłuszcz Całkowity: 20 g