Lentil Quinoa Fall Salad with Maple Dressing
A festive fall salad with kale, butternut squash, and rosemary-infused maple-balsamic dressing. Great for seasonal eating and holidays!
Servings6 (1 cup servings)
Ingredients
- 4-5 cups butternut squash, cubed (about a 3 lb. squash)
- 1/2 cup quinoa (or 1 1/2 cups cooked)
- 15 oz. can lentils
- 1/2 bunch kale
- 3-4 green onions
- 1/3 cup walnuts, roughly chopped (I use raw, unsalted)
- 1/3 cup dried cranberries
For the maple-balsamic dressing:
- 3 Tbsp. balsamic vinegar
- 2 Tbsp. pure maple syrup
- 2 tsp. Dijon mustard
- 1 clove garlic, minced
- 1/2 tsp. fresh rosemary, finely chopped (more/less to taste)
- 1/8 tsp. salt
Instructions
- Preheat oven to 400°F (204°C).
- Line a baking pan with parchment paper and arrange squash cubes in a single layer. (Salt/pepper if desired.) Place in oven and bake for 35-40 minutes or to desired tenderness, stirring halfway through.
- Meanwhile, cook the quinoa: place 1/2 cup quinoa (rinsed and drained) in a small saucepan with 3/4 cup water or vegetable broth. Bring to a light boil over med-high heat. Then reduce heat to med-low, cover, and simmer for 20 minutes.
- Make the dressing: in a small bowl, combine all dressing ingredients and whisk to combine. Set aside.
- Thinly chop kale, large stems removed. Place in a large mixing bowl and gently massage to tenderize.
- Slice green onions and roughly chop walnuts. Add to bowl with kale.
- Add lentils (rinsed and drained), cranberries, cooked quinoa, and roasted squash to bowl.
- Pour dressing over top and gently toss to thoroughly combine. Add more cranberries or walnuts if desired.
- Serve immediately or refrigerate for later. (Great served warm, room temperature, or chilled.)
Notes
Recipe yields about 6 cups salad. (Estimated nutritional content is for 1 cup of 6.)
You can also serve this as a small side dish for up to 8-10 people.
To cut down on prep time, I like to make the quinoa and cube the butternut squash ahead of time. (Or you can buy pre-cubed squash in the produce section.)
Nutrition Per Serving (Estimate)
Calories: 267 kcal | Carbohydrates: 47 g | Protein: 11 g | Fat: 6 g | Saturated Fat: 1 g | Potassium: 758 mg | Fiber: 10 g | Sugar: 12 g | Vitamin A: 10480 IU | Vitamin C: 28 mg | Calcium: 93 mg | Iron: 4 mg