Fall Harvest Salad with Chili Maple Vinaigrette Dressing

Gluten-free | Vegan

Prep Time: 
15 Minutes
Cook Time:
40 Minutes
Total Time: 
55 Minutes
Serves 2 as a main, or 4 as a side
Ingredients

Salad Ingredients:

  • 110 g uncooked quinoa
  • 600 g butternut squash
  • 70 g unsalted roasted cashews
  • 115 g chopped kale
  • 60 g dried cranberries
  • 45 g pumpkin seeds
  • 1 apple, chopped or sliced
  • 50 g walnuts, crushed

Chili Maple Vinaigrette Dressing

  • 32 g olive oil
  • 25 g balsamic vinegar
  • 27 - 32 g maple syrup
  • 9 g Dijon mustard
  • ¼ tsp cayenne powder (or to taste)
  • 5 g (½ tsp) salt (or to taste)
  • 10 twists of freshly ground black pepper (or to taste)
Instructions
  1. Follow package instructions and prepare Quinoa. Once ready, allow quinoa to cool to room temperature.
  2. Roast or grill butternut squash to preference and set aside.
  3. Roast cashews on medium heat until brown on one side and set aside.
  4. In a large bowl, add chopped kale, cooked quinoa and butternut squash. Next, add cashews, cranberries, pumpkin seeds and apple. Lastly, add crushed walnuts.
  5. In a jar, mix together all dressing ingredients. Stir or shake the mixture until well combined.
  6. Pour the dressing onto the salad and toss or mix the salad until well combined with the dressing. Optional - Garnish with white chia seeds before serving.

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