- 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.
- 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