Quinoa, Butternut and Kale Salad

This quinoa salad combines roasted butternut, crispy kale, chewy dates and chopped hazelnuts for the perfect bite! Top with my Easy Tahini Dressing as a side or main course served with crusty bread.

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Servings: servings

Author: Lauren Harvey

Ingredients

1½ cups butternut squash
2 cups kale, chopped and washed
1½ cup Instant Pot Quinoa
2 tbsp hazelnuts, chopped
3 dates, thinly sliced
1 batch Easy Tahini Dressing

Instructions

Preheat oven to 400°F.
Drizzle 1/4 cup tahini dressing over kale and mix well. Let sit in the fridge while preparing other ingredients.
Peel butternut squash and dice into bite-size chunks. Roast for 15-20 minutes, until fork tender. Remove from oven to cool.
Chop hazelnuts and thinly slice dates.
Add butternut squash, hazelnuts, dates and quinoa to bowl with kale. Add more dressing to taste. Finish with fresh cracked black pepper and serve!

Notes

Here are some ingredient swaps to make this Quinoa Salad your own:

Sweet potato <—> butternut squash
Cranberries <—> dates
Golden raisins <—> dates
Arugula <—> kale
Spinach <—> kale
Pistachios <—> hazelnuts

Tried this recipe?Let us know how it was!