Hi Everyone! So, since I’ve made this salad three times in the past couple of days now, I thought it was about time to share it with you all! If you’ve been following my blog for the past couple of weeks, you may know that I’ve been on a serious salad kick this fall (don’t worry, there’s been plenty of comfort food and dessert to supplement all the salad eating! Ha!) and I have another salad recipe to share with you today! Salads are one of my favorite things to make, not only because they are good for you (unless topped with too much bacon that will cancel out all the nutrients in the rest of the ingredients!) but because you can get so creative with them, and because it’s one of the best ways to eat seasonal ingredients! This is a super hearty salad; the baby kale and Swiss chard leaves are a great source of iron, the quinoa and chicken make it really satisfying and the sweet roasted butternut squash works so well with the juicy pomegranate seeds (don’t they just look like little jewels sprinkled over the salad?!) If you’re looking for a great salad recipe, I think you might like this one!
KALE SALAD WITH QUINOA, POMEGRANATE SEEDS & ROASTED BUTTERNUT SQUASH
YOU WILL NEED
Baby Kale leaves
Baby Swiss Chard leaves
Roasted butternut squash
1 tbs olive oil
1/2 tbs balsamic vinegar
Salt & Pepper
1. First, prepare the butternut squash. Peel and halve it lengthwise, then scoop out all the seeds and cut it up into about 1 inch cubes. In a large bowl, toss it with about a teaspoon or so of olive oil, and season it well with salt and pepper. Preheat your oven to 400 deg F, and spread the butternut squash cubes on a baking sheet in a single layer. Bake for about 30 minutes, until soft.
2. In the meantime, prepare the rest of your ingredients. Shred or slice your (poached or roasted) chicken (of course you can leave the chicken out to keep the salad vegetarian), and cook your quinoa according to the directions on the packaging (you want about 1/4 cup to 1/2 cup of cooked quinoa per salad portion). Make your salad dressing by whisking together 2 parts olive oil with one part balsamic vinegar, drizzle in some honey for some sweetness and season with salt and pepper (I almost always use this vinaigrette, you can change up the proportions of the ingredients to suit your taste).
3. Now it’s time to assemble your salad! In a large salad bowl, gently toss your greens with the vinaigrette (I used baby kale leaves and Swiss chard leaves, but you could also use spinach). Add in the chicken, butternut squash and quinoa and plate the salad, then sprinkle with (a generous amount!) of pomegranate seeds!
And for more salad ideas, check out my other salad recipes!
Happy Cooking, Everyone!