Ingredients
- 1 small butternut squash
- ½ cup quinoa (uncooked)
- 2 cups chopped kale (any kind)
- 1 small yellow onion
- ¼ cup pomegranate seeds
Mustard Vinaigrette:
- 1 tbsp grainy dijon mustard
- 1 tbsp maple syrup
- 2 tbsp apple cider vinegar
- ¼ cup olive oil
- ⅛ tsp sea salt
Instructions
- Preheat oven to 400 degrees. Peel and cube the butternut squash. Drizzle with olive or avocado oil, salt + pepper. Cook for about 30-35 minutes, until soft and slightly browned. Longer if desired.
- In the meantime, cook the quinoa by adding it to a pot with 1.5 cups of water, stock, or a mix of both. Bring it to a boil and then cover and lower to a simmer for 15 minutes. Set aside covered for a few more minutes to steam. Fluff with fork.
- Thinly slice the onions and add to a pan over low heat with some olive oil, salt and pepper. Slowly cook for about 15 minutes, stirring often. After about 5 minutes, drizzle a little maple syrup or honey in for caramelization.
- Heat a frying pan over medium heat with a little olive, avocado or coconut oil. Add in the washed, de-stemmed, and roughly chopped kale. Stir and add in salt + pepper. You want it to be cooked well, but not wilted– total time is about 5-7 minutes.
- Once everything is done, toss with as much dressing as you'd like and add in the pomegranate seeds. Toss again to combine.
Notes
Don’t worry about timing this all perfectly, there are a few moving parts so when something is done, just let it sit on low or remove it from the heat completely. This salad is best at room temperature or the next few days cold. I wouldn’t recommend heating it after being stored.