Spinach & kale are tossed with an avocado vinaigrette, roasted butternut squash, pistachios, dates & quinoa in this vegan & gluten free kale salad recipe.
If one of your goals in 2016 was to eat healthier, while still enjoying super flavorful food, then I have just the salad for you!
When it comes to healthy recipes, I love to get in the kitchen and create delicious new dishes that are healthy, while still full of flavor, and this salad is just that!
From the rosemary cinnamon roasted butternut squash to the avocado vinaigrette dressing, this is one kale salad that is anything but boring!
Butternut Squash Spinach Kale Salad Ingredients
- 12 oz fresh butternut squash (cubed)
- ½ cup red onion (thinly sliced)
- 4 cloves garlic (minced)
- 2 tbsp olive oil
- 1 tsp fresh rosemary (chopped)
- ½ tsp ground cinnamon
- ½ tsp kosher salt
- ½ tsp black pepper
- ¼ cup quinoa
- 3 cups kale
- 3 cups baby spinach
- ½ cup fresh dates (pitted & chopped)
- ¼ cup pistachios
Avocado Vinaigrette Dressing
- 1 avocado (skin & pit removed)
- ¼ cup white balsamic vinegar
- 3 tbsp fresh lemon juice
- ½ tsp kosher salt
- ½ tsp black pepper
- ½ cup olive oil
Butternut Squash Spinach Kale Salad Instructions
Preheat the oven to 425°F.
Toss the butternut squash, red onion and garlic with the olive oil, rosemary, cinnamon, kosher salt and black pepper.
Place in an even layer on a baking sheet and into the oven for 15-20 minutes.
While the squash is roasting, add the quinoa to a small pot with ½ cup water, bring to a boil, reduce to low, cover and cook for 15 minutes. After 15 minutes, remove the lid, fluff with a fork and set aside.
Next, prepare the salad dressing by adding the avocado, white balsamic vinegar, lemon juice, salt and pepper to a blender, blend on low until smooth, drizzle the olive oil in the blender while on low. Continue blending until smooth and creamy. Set aside.
Remove any stems from the kale. Chop the kale and spinach together.
Toss the kale and spinach with ½ of the salad dressing.
Place the dressed kale and spinach in a large serving bowl.
Remove the butternut squash from the oven, let cool for 5-10 minutes, then place on top of the salad with the quinoa, dates and pistachios.
Toss everything together and serve with additional salad dressing on the side.
Seriously y’all, I can’t say enough good things about this kale salad! There are so many scrumptious flavors and delicious textures going on, I even dare to say that it’s my favorite salad of all time!!!
With all of the healthy and filling ingredients, this salad can easily serve 2 as a meal, or 4-6 as a side dish.
If you’re looking for a few more healthy and flavorful salad options for the new year, I recommend checking out some of my other favorites, like this Greek Quinoa Salad, Mexican Sweet Potato Salad and Healthy Cobb Salad.
Roasted Butternut Squash Spinach Kale Salad
Spinach & kale are tossed with an avocado vinaigrette, roasted butternut squash, pistachios, dates & quinoa in this vegan & gluten free kale salad recipe.
Ingredients
- 12 oz fresh butternut squash cubed
- ½ cup red onion thinly sliced
- 4 cloves garlic minced
- 2 tbsp olive oil
- 1 tsp fresh rosemary chopped
- ½ tsp ground cinnamon
- ½ tsp kosher salt
- ½ tsp black pepper
- ¼ cup quinoa
- 3 cups kale
- 3 cups baby spinach
- ½ cup fresh dates pitted & chopped
- ¼ cup pistachios
Avocado Vinaigrette Dressing
- 1 avocado skin & pit removed
- ¼ cup white balsamic vinegar
- 3 tbsp fresh lemon juice
- ½ tsp kosher salt
- ½ tsp black pepper
- ½ cup olive oil
Instructions
- Preheat the oven to 425°F.
- Toss the butternut squash, red onion and garlic with the olive oil, rosemary, cinnamon, kosher salt and black pepper.
- Place in an even layer on a baking sheet and into the oven for 15-20 minutes.
- While the squash is roasting, add the quinoa to a small pot with ½ cup water, bring to a boil, reduce to low, cover and cook for 15 minutes.
- After 15 minutes, remove the lid, fluff with a fork and set aside.
Next, prepare the salad dressing by adding the avocado, white balsamic vinegar, lemon juice, salt and pepper to a blender, blend on low until smooth, drizzle the olive oil in the blender while on low. Continue blending until smooth and creamy, set aside.
- Remove any stems from the kale.
- Chop the kale and spinach together.
- Toss the kale and spinach with ½ of the salad dressing.
- Place the dressed kale and spinach in a large serving bowl.
- Remove the butternut squash from the oven, let cool for 5-10 minutes, then place on top of the salad with the quinoa, dates and pistachios.
- Toss everything together and serve with additional salad dressing on the side.
