Gluten-Free | Vegan
For The Salad: butternut squash avocado oil fine salt & pepper uncooked quinoa water curly kale leaves apple celery stalks red onion crumbled feta cheese roasted pumpkin seeds pecans pomegranate seeds
Apple Cider Vinaigrette: avocado oil apple cider vinegar maple syrup Dijon mustard garlic cloves fine salt & pepper
Make the squash: Add cubed butternut squash to baking sheet, toss with oil, sprinkle with salt & pepper. Roast for 45-55 minutes.
Make the quinoa: Rinse the quinoa, bring water to boil, add quinoa, cook covered for 15 minutes. Remove from heat, let sit for 10 minutes, then uncover and toss with fork.
Make the vinaigrette: In a small bowl, combine all vinaigrette ingredients, whisk together.
Toast the pecans: Add pecans to a small skillet over medium heat. Toast for 6-8 minutes.
Assemble the salad: In a large bowl add the kale and pinch of salt. Massage kale for 1 minute. Then add all salad ingredients. Just before serving, add the vinaigrette and toss together.
Harvest Quinoa Salad will impress everyone at your table! It's full of flavor, hearty, and every bite comes with a mix of sweet, salty, and savory. The perfect Thanksgiving side dish to share!
A delicious side salad or main-dish salad.