Roasted Squash, Quinoa and Kale Salad with Maple Cinnamon Vinaigrette
What feels more like winter than squash? Nothing. That’s why we roasted it in cinnamon (superfood alert!) and threw it on a delicious kale salad with a sweet and tangy dressing. Squash also has a lot of health benefits like a hearty dose of Vitamin A and C which are great for immunity, therefore PERFECT for winter (and perfect to bring to your next holiday party).
4 cups of washed and cut kale
1 medium acorn squash (or delicata)
1 tablespoon cinnamon
coconut or olive oil cooking spray for roasting
1/4 cup of raisins
1/2 of a green apple, sliced
1/2 cup of red onion, diced
1/2 cup quinoa
optional: 2-3 tablespoons sunflower seeds or pepitas
1/4 cup of red wine vinegar
1-2 tablespoon extra virgin olive oil
2 tablespoon dijon mustard
1 tablespoon real maple syrup
1/2 teaspoon cinnamon
pinch of salt
First preheat oven to 400 degrees. Chop acorn squash in half, then scoop out seeds and discard.
Slice the acorn squash into half moon slices. Line a baking sheet with parchment and lightly spray both sides with coconut or olive oil cooking spray.Sprinkle cinnamon on both sides of the acorn squash.
Roast for about 20-25 minutes, or until soft, and flip pieces once halfway for even roasting.
While roasting the squash, prepare the quinoa according to package directions and set aside.
Prepare dressing by whisking all ingredients together in a small bowl.
Place all ingredients in a bowl and combine, or top a bed of kale with all ingredients.
Pour dressing over, and add raw pepitas or sunflower seeds if preferred.