Healthy Holidays: Superfood Salad

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Looking for a festive holiday dish that won’t derail your healthy eating habits? Try this tasty squash, quinoa and kale salad by Renown Chef Chris Wyatt. It’s vegetarian friendly and heart-doctor approved.

Butternut Squash, Quinoa and Kale Salad
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Servings121/2 cup servings
Cook Time30
Cook Time
30
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Ingredients
  • For the salad:
  • 1 butternut squash, skinned and diced
  • 1 teaspoon ground sage
  • 1/2 teaspoon thyme
  • 1/2 teaspoon marjoram
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon apple juice concentrate
  • 1 bunch kale, chopped at the stem
  • 1/2 lemon, juiced
  • 2 cups cooked quinoa, warm
  • 1/4 cup red onion, diced
  • 1 large celery rib, diced
  • 1/4 cup diced green apples
  • 1/4 cup dried cranberries
  • 1/4 cup golden raisins
  • 2 tablespoons minced garlic
  • Sherry Vinaigrette
  • 1/2 cup sherry vinegar
  • 2 tablespoons stone ground mustard
  • 1 small shallot, minced
  • juice from 1/2 lemon
  • 1 tablespoon apple juice concentrate
  • 1 teaspoon fresh thyme, minced
  • Optional: pinch of ground pepper and crushed red pepper.
Instructions
  1. Combine squash, seasonings and apple juice concentrate in a medium-sized mixing bow and toss. Spread onto sheet pan and roast for approximately 20 minutes at 425F, then allow to cool.
  2. Vigorously massage lemon juice into the kale, helping to tenderize.
  3. Whisk together all vinaigrette items and set aside.
  4. Gently spray non-stick cooking spray onto a hated non-stick pan on medium heat. Add onion, celery, apples, cranberries, raisins and garlic and cook until just heated through, about five minutes.
  5. Increase heat to high, add in cooked butternut squash, quinoa and 2 tablespoons of the sherry vinaigrette, cook 2-3 minutes more. Season to taste with sage, thyme and marjoram.
  6. Place quinoa/squash mixture on top of the chopped kale. Add remaining vinaigrette and enjoy.
Search Recipes by Course or Cuisine!
Ingredients
  • For the salad:
  • 1 butternut squash, skinned and diced
  • 1 teaspoon ground sage
  • 1/2 teaspoon thyme
  • 1/2 teaspoon marjoram
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon apple juice concentrate
  • 1 bunch kale, chopped at the stem
  • 1/2 lemon, juiced
  • 2 cups cooked quinoa, warm
  • 1/4 cup red onion, diced
  • 1 large celery rib, diced
  • 1/4 cup diced green apples
  • 1/4 cup dried cranberries
  • 1/4 cup golden raisins
  • 2 tablespoons minced garlic
  • Sherry Vinaigrette
  • 1/2 cup sherry vinegar
  • 2 tablespoons stone ground mustard
  • 1 small shallot, minced
  • juice from 1/2 lemon
  • 1 tablespoon apple juice concentrate
  • 1 teaspoon fresh thyme, minced
  • Optional: pinch of ground pepper and crushed red pepper.
Instructions
  1. Combine squash, seasonings and apple juice concentrate in a medium-sized mixing bow and toss. Spread onto sheet pan and roast for approximately 20 minutes at 425F, then allow to cool.
  2. Vigorously massage lemon juice into the kale, helping to tenderize.
  3. Whisk together all vinaigrette items and set aside.
  4. Gently spray non-stick cooking spray onto a hated non-stick pan on medium heat. Add onion, celery, apples, cranberries, raisins and garlic and cook until just heated through, about five minutes.
  5. Increase heat to high, add in cooked butternut squash, quinoa and 2 tablespoons of the sherry vinaigrette, cook 2-3 minutes more. Season to taste with sage, thyme and marjoram.
  6. Place quinoa/squash mixture on top of the chopped kale. Add remaining vinaigrette and enjoy.

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