Roasted Squash and Kale Quinoa Salad

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Roasted Squash and Kale Quinoa Salad

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

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. 

Recipe inspired by ‘The Vegetable Butcher’ by Cara Mangini

Salad

1 small butternut squash, peeled and cut into ¼” half moons 

2 tbsp olive oil

2 tsp SMAK DAB Canadian Maple or 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 chees 

Sea salt and freshly ground black pepper