Spinach & kale are tossed with an avocado vinaigrette, roasted butternut squash, pistachios, dates & quinoa in this vegan & gluten free kale salad recipe.
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.