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Harvest Salad

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Other options of this delicious fall salad could include chopped raw asparagus, pecans or walnuts (raw or roasted) or any additional seasonal vegetable/fruit. It is hearty, healthy, and versatile!

Ingredients

Scale
  • 1 Butternut Squash, Cubed
  • 2 Tablespoons Maple Syrup
  • 2 Tablespoons Oil
  • Salt and Pepper
  • 1 Cup Tri-Color Quinoa
  • 2 Tablespoons Butter
  • 2 Cups Low Sodium Chicken Broth
  • 1 Diced Granny Smith Apple
  • ½ Cups Craisins (Dried Cranberries)
  • 1 Diced Red Pepper
  • 2 Cups Kale, Washed and Chopped
  • 2 Ounces Crumbled Goat Cheese

Dressing:

  • 1/3 Cup Olive Oil
  • Juice of 1 Lemon
  • 1 Tablespoon Maple Syrup
  • Lemon Zest

Instructions

  1. Toss Butternut Squash Cubes in maple syrup and oil, season with salt and pepper.
  2. Spread out Squash on a sheet pan and bake for 375* until roasted. (45-60 Minutes).
  3. In a pan, melt butter and add quinoa, stirring until slightly toasted.
  4. Add Two cups chicken broth and simmer until quinoa is cooked.
  5. Wash and roughly chop Kale, add remaining ingredients to the salad and toss.
  6. Combine dressing ingredients and add to salad (I put mine in a mason jar on the side).

Find it online: https://mythankfultable.com/2018/11/07/harvest-salad/