Quinoa, Butternut Squash, and Kale Salad | Recipes | Audrey Laurelton RDN | Where Science Meets Heal

Ingredients

• 1 large butternut squash (roughly 3-4 cups), peeled, seeded, and chopped into 1/2-inch chunks
• 1 tablespoon extra-virgin olive oil
• sea salt
• Freshly ground black pepper
• ½ cup uncooked quinoa, rinsed
• ½ cup uncooked red quinoa, rinsed
• 1 cup homemade or low sodium chicken stock
• 1 cup water
• 2 cups, loosely packed, curly kale, de-stemmed and chopped
• ½ cup dried cranberries
• 2 scallions, green only
• 3 tablespoons sliced almonds
• Vinaigrette
• 1/3 cup extra-virgin olive oil
• ¼ cup citrus champagne vinegar
• ½ teaspoon honey
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced