Quinoa & Kale Harvest Salad

One of my favorite things about the holidays is creating in the kitchen with seasonal ingredients. I like to take a healthy spin on things without sacrificing flavor!

Although the base of this is Quinoa, it can also be made with brown or wild rice as an alternative. 

INGREDIENTS: 

• 2 cups cooked Quinoa 
• 2 cups roasted butternut squash, cut into 1" cubes (by it pre-cut for a time saver) 
• 1 bag baby kale, stems removed 
• 2 cups diced zucchini (peeled)
• 1 C pomegranate seeds 
• 1/2-2/3 C Feta Cheese 
• 1/2 C thinly sliced basil 
• 1 TB avocado oil

DRESSING:

• 2 TBS avocado oil 
• 2 TB balsamic vinegar 
• 1 TB coconut sugar 
• 2 cloves garlic 

Directions: 

Cook Quinoa in rice cooker- substitute water for chicken broth for a rich, nutty flavor (optional). 

Roast Squash on a cookie sheet @415 for 30-35 minutes until browned. I spray my squash w/ coconut oil spray, or drizzle lightly with coconut oil. 

In a large skillet, sauce kale & zucchini in olive oil, sprinkle w/ salt & pepper. 

Once the above is complete, mix ingredients together and add in cheese, pomegranate seeds, basil. 

For the dressing, blend in blender and pout over salad. 

*This salad feeds a village! Or, one hungry family of 5. We loved having the leftovers. 

Enjoy! 

XOXO, 

Abby