Butternut Squash, Kale & Quinoa Bowls

Aka “the Winter Salad”

If you’re like me and have a hard time wrapping your head around the idea of a salad as “dinner”, just trust me on this one.

Or just add a sliced up chicken breast, protein lover!

Butternut squash is IMO the elite squash. Toast those babies up and you’ve instantly elevated your meal. Did I mentioned they’re impossible to mess up (even better with a little char - no one will know you lost track of time while checking your instagram feed!)

This is one of those recipes where if you don’t have something just omit it or add something in it’s place. No butternut squash? Acorn squash, sweet potato or heck, even brussels sprouts will do!

The beauty of this salad is that it can be served warm when the quinoa is fresh and the veggies are coming out of the oven, or cold, which is equally delicious. My best gals in my book club have tested this one and can attest to it being a new favourites - it’s even on one of their weekly rotations!

Let’s go shopping.

Here’s what we’ll need - and remember, riff off of what you’ve got. Don’t run to the store just for those pumpkin seeds, I promise we will live without them! Cooking should be as chill as possible.

Salad

• 1 small butternut squash

• 1 large shallot

• 4 cups of chopped kale

• 1 pomegranate

• 1 cup quinoa

• 1/4 cup pumpkin seeds

• Feta cheese

Dressing

• 1/4 cup Apple Cider Vinegar

• 1/4 cup Avocado (or olive) Oil

• 1 tbsp Dijion Mustard

• 1 tsp Honey

• 2 large pinches of salt and a couple grinds of black pepper

Pre-heat your oven to 425C. Cut up your butternut squash (or brussels sprouts) into 1 inch chunks. Toss with a few tbsp of avocado oil, and any spices your or like (e.g. salt, pepper, chilli flakes and cumin - about 1/4 tsp of each) or none at all!

After rinsing your quinoa (or not, no judgement), add 1 cup uncooked quinoa to 2 cups of water, a pinch of salt and bring to a boil, slowly reducing the temperature while the water continues at a rolling boil. Once most of the liquid is gone and, over on very low heat for about 10 minutes. Turn off and keep the lid on until you’re ready to serve.

Make the dressing. Combine all the ingredients in a jar and shake it up.

Prep the rest of your ingredients. Slice your shallot, deseed your pomegranate (you can do this by placing a cut pomegranate in a big bowl of water and coaxing the seeds out while they drop to the bottom of the water and the pith rises to the top).

Assemble the salad.

Massage your kale with a touch of oil and a bit of salt - Kale needs to be massaged!! We all do! This makes it much more pleasant to eat. top the kale with cooked quinoa, roasted butternut squash, pumpkin seeds, feta cheese and top with those nature jewels called pomegranate seeds. Top with desired amount of dressing, to taste.

Sit down, turn your phone to silent and enjoy your meal.