Kale Quinoa Montmorency Tart Cherry Salad with Salmon - Choose CherriesChoose Cherries
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Cooking tools:
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- Parchment paper
- Aluminum foil
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- Serving bowl
Ingredients
- 1 1/2 cups cubed butternut squash (1/2 inch cubes)
- 2 teaspoons extra virgin olive oil
- 1/2 teaspoon rubbed sage
- 2-7 ounces salmon filets
- 1 teaspoon extra virgin olive oil
- 4 lemon slices
- 1/4 cup apple cider vinegar
- 3 tablespoons Montmorency tart cherry concentrate
- 2 tablespoons extra virgin olive oil
- 2 tablespoons shallot, minced
- 1 large garlic clove, minced
- 2 teaspoons honey
- salt
- pepper
- 1 bunch curly kale, stems removed and finely chopped
- 1 tablespoon extra virgin olive oil
- 2 cups cooked quinoa (hot or chilled)
- 1 cup dried Montmorency tart cherries
- 1/2 cup toasted walnuts
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