Experience the ultimate nutrient-dense autumn harvest with this protein-packed powerhouse salad, featuring roasted butternut squash, crisp apples, and a velvety, insulin-friendly maple tahini dressing.
Ingredients
For the Roasted Foundation:
- 1 large Butternut squash (approx. 2 lbs), peeled and cubed
- 2 Tbsp Extra virgin olive oil
- 1/2 tsp Ground cinnamon
- Pinch of cayenne pepper
- Sea salt and cracked black pepper to taste
The Powerhouse Base & Crunch:
- 6 cups Chopped organic kale (stems removed)
- 2/3 cup Uncooked quinoa (rinsed)
- 1 1/3 cups Low-sodium vegetable broth
- 2 Honeycrisp apples, thinly sliced
- 1/2 cup Raw pepitas
- 1/4 cup Raw pecans
- 1/4 cup Dried cranberries (unsweetened preferred)
- 1 Tbsp Maple syrup + 1 Tbsp Olive oil (for nut coating)
Maple Tahini Liquid Gold:
- 1/4 cup Premium tahini
- 2 Tbsp Pure maple syrup
- 1 Tbsp Raw apple cider vinegar
- 1 Tbsp Fresh lemon juice
- 1 tsp Dijon mustard
- 2-3 Tbsp Filtered water (to reach desired consistency)
Recommended Ingredients:
Organic Hulled Tahini: View on Amazon
*Expert Tip: Choosing a mechanically hulled tahini ensures a creamy, non-bitter finish for your dressing.*
Tri-Color Organic Quinoa: View on Amazon
*Expert Tip: Tri-color varieties offer a higher antioxidant profile and superior texture for cold salads.*
Chef’s Instructions
- Caramelize the Squash: Preheat your oven to 400°F (200°C). On a large baking sheet, toss the cubed butternut squash with 2 Tbsp olive oil, 1/2 tsp cinnamon, a pinch of cayenne pepper, sea salt, and black pepper. Spread in a single layer and roast for 20-25 minutes, or until tender and caramelized.
- Prepare Fluffy Quinoa: In a medium saucepan, combine vegetable broth and quinoa. Bring to a rapid boil, then reduce heat to low, cover, and simmer for 13 minutes. Remove from heat and let sit covered for 5 minutes before fluffing with a fork to maintain nutrient integrity.
- Spiced Nut Toasting: Whisk 1 tbsp olive oil, 1 tbsp maple syrup, and a pinch of cinnamon/cayenne. Coat the pepitas and pecans. During the final 10 minutes of squash roasting, add the nuts to the tray (or a separate small tray) and roast until fragrant. Watch closely to prevent scorching.
- Emulsify the Dressing: In a small glass bowl, whisk the tahini, maple syrup, apple cider vinegar, lemon juice, and Dijon. Gradually add water until the dressing reaches a velvety, pourable consistency.
- The Assembly: In a large basin, massage the kale slightly with a teaspoon of dressing to soften the fibers. Add the cooked quinoa, sliced apples, cranberries, and toasted nuts. Drizzle with the remaining dressing and gently fold in the warm roasted squash.
Kitchen Tech Tip:
For perfectly roasted vegetables without excess oil, use a Professional Grade Half-Sheet Pan. The heavy-gauge aluminized steel ensures even heat distribution, preventing “hot spots” that burn delicate pepitas.
Professional Notes
Optimal Storage:
This salad is a meal-prep champion. Store in an airtight glass container for up to 4 days. Unlike delicate lettuces, kale thrives when marinated, becoming more tender by day two. To maintain maximum “crunch,” store the spiced nuts in a separate small jar at room temperature and add just before serving.
Freezing Guidelines:
While the fully assembled salad does not freeze well due to the fresh apples and kale, you can freeze the roasted butternut squash and cooked quinoa separately. Flash-freeze squash cubes on a tray before transferring to a silicone bag for up to 3 months.
