Rubbed Kale Salad with Butternut Squash

Name: Rubbed Kale Salad with Butternut Squash
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2 tablespoons (30 ml) apple cider vinegar; 1 tablespoon (11 g) Dijon mustard; 1 tablespoon (20 g) pure maple syrup; 1 clove garlic, minced; ¼ teaspoon dried oregano; Salt and pepper, to taste; 2 cups (320 g) diced butternut squash; 2 tablespoons (30 ml) extra-virgin olive oil; ¼ teaspoon ground cinnamon; ⅛ teaspoon ground nutmeg; ½ cup (85 g) quinoa (red or black); 1 cup (240 ml) water or low-sodium vegetable broth; 1 cup (240 ml) water or low-sodium vegetable broth; 8 cups (535 g) chopped stemmed kale; ¼ teaspoon salt; ½ medium red onion, diced; ½ cup (60 g) toasted pecans; ½ cup (80 g) fresh pomegranate seeds; ½ cup (75 g) crumbled feta cheese (optional)

Preparation info

yield:
4
servings

Difficulty
Easy
Ready in
45 min

Appears in

The Build Your Bowl Salad Cookbook

By Nina Cherie Franklin

Published 2025

About

Perfect for winter, this salad offers warmth and nutrition to keep you satisfied and energized. The layers of rubbed kale, roasted butternut squash, and quinoa, topped with toasted pecans, pomegranate seeds, and a drizzle of apple cider vinaigrette, showcase the season’s best textures and flavors.

Ingredients

For the Apple Cider Vinaigrette

3 tablespoons (45 ml) extra-virgin olive oil
2 tablespoons (<

Gluten-free
Winter
Vegan

Method

Make the Dressing

Add all the dressing ingredients to a small bowl, shaker, or mason jar. Whisk or shake until well blended.

Roast the Squash

Preheat the oven to 400°F (200°C). Toss the butternu