Salads aren’t only for summer! This fall kale salad is flavorful and packed with seasonal vegetables!
This salad was one of those unplanned recipes that happened because I needed to use up produce from my garden. The amount of kale and butternut squash I’ve picked over the last month is unreal. I’ve said this plenty of times, but it still amazes me to get so much food from what used to be a tiny little seed. Nothing is better than enjoying a meal with mostly produce you grew yourself!
This time of year I’m usually craving soups and casseroles and crock-pot meals, but this fall salad was just calling my name. It started as a quick lunch and ended up becoming one of my favorite salads! I was always hesitant to eat kale without cooking it, but as I talked about in my Lemon Garlic Kale Salad post, massaged kale is SO good. Adding some olive oil and massaging it for a few minutes makes it tender and flavorful, and the perfect base for all these colorful veggies.
For my salad, I roasted carrots, beets, and butternut squash because that’s what I had from my garden, but any kind of root vegetable will work. I’m sure it would be great with sweet potatoes, acorn squash, or turnips, too!
The quinoa adds some nice texture as well as protein and other great nutrients. And then the dressing. I’ve had store bought honey mustard, but who knew mixing just a few ingredients could make such a delicious homemade dressing? The mild pepperiness of the tender kale with sweet, caramelized veggies, plus fluffy quinoa and a sweet, yet tangy mustard dressing makes this salad just amazing.
Once you prep each part (massage the kale, roast the veggies, cook the quinoa, and make the dressing), throw it together and you’re done! I make each part ahead of time, so it’s ready for an easy lunch. So now that I’ve described how absolutely delicious this salad is, you’ve got to try it!
Butternut Squash, Root Vegetable, and Quinoa Kale Salad (With a Honey Mustard Dressing)
| Prep: | Yield: Serves 2 people | Total: |
Salads aren't only for summer! This fall kale salad is flavorful and packed with seasonal vegetables!
You'll Need...
- For the kale:
- 4 cups chopped kale*
- 1 tablespoon olive oil
- For the roasted vegetables:
- 1 cup diced butternut squash
- ½ cup diced root vegetables (I use beets and carrots)
- 2 tablespoons olive oil
- Salt and pepper to taste
- For the dressing:
- 2 tablespoons olive oil
- 1 tablespoon yellow mustard
- 3 teaspoons pure honey
- Salt and pepper to taste
- Other:
- 1 cup cooked quinoa
Directions
- First, get your vegetables in the oven. Preheat oven to 425 F and spray large baking sheet with cooking spray.
- Toss cubed butternut squash and root vegetables in olive oil and spread evenly on baking sheet. Sprinkle salt and pepper on top.
- Add vegetables to oven and roast for about 25-30 minutes, flipping vegetables halfway through.
- While those roast, prepare rest of ingredients. Cook quinoa according to package.
- Add kale to large bowl and add olive oil. Massage with your hands for 2-3 minutes until tender.
- Make the dressing by adding all ingredients to a bowl and mixing well.
- Once all parts are prepped, assemble your salad. Add kale to a large bowl, top with quinoa and vegetables, add dressing, and mix well.**
Additional Notes
*The kale from my garden is "premier" kale and it is very tender. You can use any type of kale, but may need to massage it longer if you have a more course type of kale, such as curly.
**You will not have to add as much dressing as you are used to, because the kale already has some olive oil on it.
This recipe makes 2 salads, meant to be the main course. It could also be served as a side dish, but you may want to double the recipe and keep the dressing separate.
This salad looks delish! I can’t get enough of the squash lately 🙂
Thanks so much Liz! Me neither. I have enough to last me through the winter! Haha