Fast Fuel: Winter Salad with Kale, Pomegranate, and Butternut Squash

Mindith Rahmat

Founder

Women's Fitness, Yoga, Natural Movement, Bodyweight Exercise, Kettlebells

winter salad

 

Ingredients:

  • 2 cups butternut squash
  • 4 tablespoons butter
  • 1 cup cooked quinoa
  • 3 cups chopped kale
  • ½ cup pumpkin seeds
  • 2 cups full fat goat cheese
  • ¼ cup pomegranate seeds
  • Salt and pepper to taste

 

 

Salad Dressing:

  • 3 tablespoons apple cider vinegar
  • 4 tablespoons olive oil
  • 3 teaspoons honey
  • 1 teaspoon grainy dijon mustard
  • Salt and pepper to taste

 

Instructions:

  1. Preheat the oven to 400 degrees.
  2. Peel and then cut the butternut squash into about ½ inch pieces.
  3. Place on a baking sheet lined with aluminum foil and toss with butter and salt.
  4. Roast for about 30 minutes and then allow to cool for 30 minutes.
  5. In a small bowl, whisk together the apple cider vinegar, honey, and mustard; then, while whisking, stir in the olive oil; add a little bit of salt and pepper to taste.
  6. In a large bowl, combine the cooled butternut squash, cooked quinoa, kale, and pumpkin seeds in a large bowl.
  7. Add goat cheese.
  8. Pour in about half the amount of dressing and mix lightly.
  9. Add extra salt and pepper or dressing to taste.

 

Dairy Free Recipe: Winter Salad with Kale, Pomegranate, and Butternut Squash

Ingredients:

  • 2 cups butternut squash
  • 4 tablespoons of olive oil
  • 1 cup cooked quinoa
  • 3 cups chopped kale; preferably baby kale
  • ½ cup pumpkin seeds; roasted
  • ¼ cup pomegranate seeds
  • Salt and pepper

 

Salad Dressing:

  • 3 tablespoons apple cider vinegar
  • 4 tablespoons olive oil
  • 3 teaspoons honey
  • 1 teaspoon grainy dijon mustard
  • Salt and pepper to taste

 

Instructions:

  1. Preheat the oven to 400 degrees.
  2. Peel, and cut the butternut squash into about ½ inch pieces.
  3. Place on a baking sheet lined with aluminum foil, and toss with olive oil and salt.
  4. Roast for about 30 minutes and then allow to cool for 30 minutes.
  5. In a small bowl, whisk together the apple cider vinegar, honey, and mustard; then, while whisking, stir in the olive oil; add a little bit of salt and pepper to taste.
  6. In a large bowl, combine the cooled butternut squash, cooked quinoa, kale, and pumpkin seeds in a large bowl.
  7. Pour in about half the amount of dressing and mix lightly.
  8. Add extra salt and pepper or dressing to taste.

 

In the mood for salad? Try it for breakfast:

4 Breakfast Salads to Fuel Your Morning

 

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