I’ve really fallen in love with roasted butternut squash this winter. I bought a few from Underwood Farms and after roasting a batch for my Butternut Squash Chowder, I had some left over. Why not throw it in a salad?
If you aren’t sure how to roast butternut squash, head over to the Butternut Squash Chowder recipe for step by step instructions. You’ll want to get that going first. (Directions are also in the recipe card below.)
Next, start the quinoa cooking…
I had two different varieties of kale from the Calabasas Farmers Market and decided to use both for added texture and color. I cut out the ribs, sliced thinly, and massaged. (Don’t be shy about massaging your kale. It might sound odd, but a little TLC will turn the fresh kale from tough and a little bitter, to softer and sweeter.)
Next up? Slice your leeks super thin…
Chiffonade your basil, and whip up your dressing. (The basil and rosemary came right out of my garden. Rosemary is so hardy and easy to grow, there’s no reason not to have some growing at your home as well.)
Add all ingredients plus some dried cherries, toss, season with salt and pepper if needed, and serve. (I have added the quinoa and squash to the salad both warm and room tempature and it’s nice either way.)
This Kale Butternut Squash Salad is a great seasonal meal or side dish.
recipe inspired from Heartbeat Kitchen