DINNER
Warm Butternut Squash, Kale & Quinoa Salad
Serving: 8 half-cup servings Total cook time: 45 min.
INGREDIENTS – SQUASH
1 whole medium butternut squash, skinned, gutted and diced
1 tsp ground sage ½ tsp ground thyme ½ tsp marjoram
¼ tsp ground black pepper
1 tbsp apple juice concentrate
PREPARATION – SQUASH 1. Preheat oven to 425 °, spray nonstick oil onto sheet pan.
2. In a medium bowl combine squash, seasonings and apple juice concentrate in a medium sized mixing bowl and toss to evenly coat the seasonings.
3. Evenly spread out butternut squash and roast until slightly soft, about 30 min.
INGREDIENTS – KALE
1 bunch kale chopped off stem; massage in juice from half a lemon
2 cups cooked quinoa
¼ cup red onion, diced 1 celery rib, diced ¼ cup diced green apples ¼ cup dried cranberries ¼ cup golden raisins
2 tbsp minced garlic 1 tsp black pepper ¼ cup apple cider vinegar
Cooked butternut squash – see above
PREPARATION – KALE 1. Gently spray nonstick oil onto heated non-stick pan on medium heat. Add onion, celery, apples, cranberries, raisins and garlic, cooking until just heated through, about 5 min.
2. Increase heat to high and add in cooked butternut squash and vinegar, cooking 2-3 min. more.
3. Remove from heat and fold in the cooked quinoa. 4. Place quinoa / squash mixture on top of chopped kale.
INGREDIENTS – DRESSING 2 tbsp stone ground mustard ¼ cup apple cider vinegar
2 tbsp apple juice concentrate Juice from half a lemon
¼ tsp fresh ground black pepper
1 tsp fresh thyme Pinch of crushed red pepper
¼ cup water to cut the vinegar, optional
PREPARATION – DRESSING 1. Whisk all ingredients together. 2. Lightly spoon onto butternut squash kale salad and enjoy.
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