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)
- 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
Roast the squash: 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.
Cook the quinoa: Add 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.
Prepare salad: 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.)
Yield: Recipe makes 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.
Faster prep: 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.)
Calories: 271 kcal | Carbohydrates: 48 g | Protein: 11 g | Fat: 6 g | Saturated Fat: 1 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 1 g | Potassium: 769 mg | Fiber: 9 g | Sugar: 13 g | Vitamin A: 10466 IU | Vitamin C: 28 mg | Calcium: 95 mg | Iron: 4 mg