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Ingredients
- 4 cups cubed, peeled butternut squash
- 3 cups de-stemmed and chopped kale
- 1/4 tsp olive oil for massaging kale
- 1 cup cooked quinoa
- 1 chopped apple, any variety
- 1.5 tbsp apple cider vinegar
- 1.5 tbsp maple syrup
- salt and pepper, to taste
- optional: 1/2 cup white beans
Instructions
- Cook the butternut squash using your preferred method. It can be steamed, roasted, boiled or cooked in an Instant Pot.
- Add the chopped kale to a bowl and massage with the olive oil until soft.
- Add the rest of the ingredients to the bowl, mix well and serve right away or store in the fridge for up to 4 days.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 176
- Sugar: 13 g
- Sodium: 16 mg
- Fat: 1.5 g
- Carbohydrates: 39 g
- Fiber: 6 g
- Protein: 4 g
Keywords: kale quinoa salad, easy, healthy, vegetarian, gluten-free, oil-free