Sign up for our newsletter and receive a code for 1 FREE full sized jar of Smak Dab on orders $50+
Squash and Kale Quinoa Salad
Ingredients
Dressing
1 tsp lemon zest
2 tbsp freshly squeezed lemon juice (about 1 lemon)
1 tbsp white wine vinegar
1 clove garlic, finely chopped or grated
1½ tbsp Smak Dab Mustard (any flavour except Beer Chipotle)
2 tsp maple syrup or honey
¼ tsp sea salt
¼ tsp ground black pepper
¼ cup extra virgin olive oil
Salad
1 small butternut squash, peeled and cut into ¼” half moons
2 tbsp olive oil
2 tsp Smak Dab Honey Horseradish Mustard
2 ½ cup chicken or vegetable stock
1 ½ cup quinoa (any variety), rinsed well with cold water
4 cups kale, rib removed, washed and thinly sliced
1 cup flat-leaf parsley, finely chopped
¼ cup toasted pumpkin seeds
¼ cup crumbled feta cheese
Sea salt and freshly ground black pepper
Directions
Combine all the dressing ingredients in a jar with a tight-fitting lid and give it a good aggressive shake! The dressing should be creamy and emulsified.
Preheat an oven to 375º F. Line a baking sheet with parchment paper. Place the sliced squash in a large bowl, add oil, mustard and season generously with salt and pepper. Toss to coat. Arrange the squash on a baking sheet in a single layer and roast until the flesh is tender and the skin is lightly browned, about 15-20 minutes. Allow the squash to cool.
In a medium saucepot, bring the stock to a boil and a good pinch of salt and pepper. Add the quinoa and stir. Bring back to a boil then turn down the heat to a low simmer, uncovered. Cook until the quinoa has absorbed the stock, about 15-18 minutes. Once cooked, cool completely and fluff with a fork.
In a large bowl, add the sliced kale. Pour over the lemon dressing and toss well. Allow the kale to sit and soften for 10-15 minutes.
To assemble, add the quinoa, squash and chopped parsley to the kale. Lightly toss the ingredients together. Finish with pumpkin seeds and crumbled feta.
