This meal is vegan, gluten free, and protein/nutrient packed! And did I mention that it’s gorgeous?
1 cup cooked quinoa, cooled
1.5 cups kale
1/2 red onion
Handful chopped parsley
Butternut squash cubes 1.5 cup
Pecans crusted with nutritional yeast
Lemon 1/2 juiced
olive oil, drizzle (optional)
handful dried cranberries
rosemary and salt for roasting the squash
Start by roasting your butternut squash. Mine was SO beautiful that I found today, it looked like a papaya! Anyways, chop into less than 1 in cubes (mine aren’t perfect cubes, but make them all about the same size to cook evenly). Spray with coconut oil spaced out evenly on a cookie sheet. Top with freshly chopped rosemary and sea salt to taste.
Roast for about 1 hour at 375.
Take out and cool.
Clean and devein your kale. I used curly kale but any kind works.
Chop into small pieces and combine in a large bowl with quinoa, onion, parsley and drizzle with your lemon and olive oil.
Pecans were tossed in coconut oil then dipped into nutritional yeast for coating, then baked also at 350 for 5min. Careful, unless your use raw pecans, they will burn quickly.
Toss and enjoy! Keeps well compared to other salads since kale is slow to wilt 🙂
Other suggested toppers/substitutions include:
pomegranate instead of dried cranberries
sunflower seeds/slivered almonds instead of pecans
roasted squash seeds (coconut spray, garlic powder, crushed red pepper, oregano, salt 8 min 375)
substitute butternut squash for kabocha or even persimmon