It’s squash season. YAS. And the sweetness of butternut squash pairs so well with the tangy lemon & balsamic, bitter kale and earthy quinoa.
This salad is so cozy for the cold weather months. It’s a salad, but it’s still hearty, ya know?
You can use previously cooked quinoa (using up some of last night’s leftovers) and roast the butternut squash beforehand if you want make this come together in all of about 5 minutes.
It can be served at room temp or chilled, which is a game changer for hosting big dinners where you’re serving lots of dishes. Free up all the oven and stove space you can.
The flavor breakdown.
Of course, this salad makes a fantastic side dish, but it works as a meal all on its own if you’re a salad-for-a-meal-eating kind of person.
It’s packed with veggies, fiber and protein from the nuts and quinoa. This recipe is 100% vegan. If you’re paleo or Whole30, you can easily alter it to fit. (Try subbing the quinoa for cauliflower rice.)
And the dressing. It’s tangy, creamy and slightly sweet. Shout out to the raisins for loads of natural sweetness!
I’ve been all about a creamy balsamic lately. I love the tang of the balsamic vinegar, but I found I like my balsamic dressing softened a little. The coconut cream cuts through the harsh tanginess of the vinegar, and the sweetness from the raisins provides balance.
Fair warning: you won’t need an entire half of a butternut squash to top this salad. Fair warning part two: you’re going to want to pop that delicious, sweet, caramelized squash like it’s hot.
Make extra. Trust me.
Kale from the garden.
Our cute little garden produced some lovely kale plants this season. They’re currently ready for harvest! If you’re wanting to try your hand at crafting a few raised-bed gardens, check out our tutorial below. Cannot wait to see what you produce.
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