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Author: The Green Baker
Title: Fall Harvest Salad with Apple Cider Vinaigrette
Ingredients:
1 small butternut squash peeled, seeded, and diced into 1.5 cm (1/2-inch) cubes 4 tablespoons TGB infused coconut oil, divided salt and freshly ground pepper 1 cup uncooked quinoa 2 cups water 2 cups chopped kale leaves 1/4 cup dried cranberries 1/3 cup chopped pecans 2 small Royal Gala apple diced into 1/2-inch cubes 3 tablespoons pumpkin seeds For the apple cider vinaigrette: 2 tablespoons apple cider vinegar 2 tablespoons TGB infused coconut oil 2 tablespoons freshly-squeezed orange juice 1 tablespoon Dijon mustard 1/4 teaspoon salt
Directions:

Preparation

  • Pre-heat the oven to 375 degrees F. In a large bowl, toss the cubed butternut squash with 2 tablespoon of coconut oil, salt and pepper.
  • Spread it out in a single even layer on a baking sheet covered with parchment paper. Bake for 20-25 minutes, or until the butternut is tender.
  • Rinse the quinoa and drain. In a small saucepan, combine the quinoa with water and bring to a boil uncovered.
  • When it starts to boil, reduce the heat to the lowest setting, cover and simmer for 20 minutes or until the water is absorbed and the quinoa is light and fluffy.
  • Put the chopped kale in a medium bowl with 1/2 tablespoon of extra virgin olive oil. Use your hands to massage the leaves by lightly scrunching them in your hands. Release and repeat until the leaves soften and the color changes a bit.
  • Prepare the apple cider vinaigrette: mix all the ingredients in a glass jar with a lid and shake well until combined.
  • In a large mixing bowl, add the quinoa, kale, apples, cranberries, pecan, feta cheese and pumpkin seeds, pour the dressing, toss and serve.

Tips

  • You can use already made or store bought quinoa if you’re short on time. Easy 90 sec microwavable quinoa is also useful
  • If you want to use another squash or root vegetable it is easily subbed out for your preference; try sweet potato, acorn or even pumpkin!
  • Any nut can replace the pecans, from almonds, walnuts to even sunflower, this salad is a breeze to make with your preferred nut (or no nuts if you have an allergy).
  • Spinach can be exchanged for the kale, but you wouldn’t massage it, just toss it with the ingredients and the vinaigrette. Some other acceptable substitutes are collards, arugula, swiss chard or mustard/turnip greens.
 
   
Rating:   (3.33/5) – 3x rated

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