Fall Kale and Quinoa Salad

Adding whole grains to a salad is a great way to make salads more filling.  A grain like quinoa is perfect for this because it has fiber and protein, which both help keep you fuller longer.  Although we call this a fall salad, it's delicious all year long! 

​Makes: 6 Servings

Ingredients
⅔ cup dry quinoa or 2 cups cooked quinoa
1 small butternut squash, cubed
3 large handfuls of kale, chopped
2 medium apples, diced
5 celery stalks, diced
½ cup walnuts or chopped nuts

For the salad dressing
¼ cup olive oil or vegetable oil
¼ cup apple cider vinegar
1½ Tbs lemon juice or ½ of a fresh lemon
1 tsp cinnamon
1 tsp salt
​½ tsp black pepper

Instructions
  1. Preheat oven to 425°F. Spread squash out on large baking sheet and drizzle with 2 tablespoons of vegetable oil and then sprinkle with salt and pepper
  2. Roast for 35 minutes, toss the squash, and roast for another 15 to 20 minutes, tossing occasionally until squash is softened 
  3. Cook dry quinoa according to packaging instructions.
  4. Add to a large mixing bowl with squash, kale, walnuts, apples, and celery 
  5. Toss with dressing. Serve cold or warm.
​​Nutrition Information
Serving Size: 1 cup

Calories: 280
Total Fat: 17g
Saturated Fat: 2g
Protein: 5g
Sodium: 420mg
Carbohydrates: 31g
Added Sugar: 0g
Fiber: 6g
​