Prep time
15 minutes
Cook time
40 minutes
Total time
55 minutes
Yield
Serves 2-4
Salad Ingredients:
- 110 g uncooked quinoa
- 600 g butternut squash
- 70 g unsalted roasted cashews
- 115 g chopped kale
- 60 g dried cranberries
- 45 g pumpkin seeds
- 1 apple, chopped or sliced
- 50 g walnuts, crushed
Chili Maple Vinaigrette Dressing :
- 32 g olive oil
- 25 g balsamic vinegar
- 27 - 32 g maple syrup
- 9 g Dijon mustard
- ¼ tsp cayenne powder (or to taste)
- 5 g (½ tsp) salt (or to taste)
- 10 twists of freshly ground black pepper (or to taste)
INSTRUCTIONS :
- Follow package instructions and prepare quinoa. Once ready, allow quinoa to cool to room temperature.
- Roast or grill butternut squash to preference and set aside.
- Roast cashews on medium heat until brown on one side and set aside.
- In a large bowl, add chopped kale, cooked quinoa and butternut squash. Next, add cashews, cranberries, pumpkin seeds and apple. Lastly, add crushed walnuts.
- In a jar, mix together all dressing ingredients. Stir or shake the mixture until well combined.
- Pour the dressing onto the salad and toss or mix the salad until well combined with the dressing. Optional – Garnish with white chia seeds before serving.