Plenty > Recipes > Fall Salad with Kale, Quinoa & Roasted Delicata Squash
Fall Salad with Kale, Quinoa & Roasted Delicata Squash
By Plenty

Fall Salad with Kale, Quinoa & Roasted Delicata Squash

Earthy squash, crunchy pepitas, creamy goat cheese, and tart ruby red pomegranate seeds weave a beautiful tapestry of flavor and texture in this tasty kale salad. Perfect for a light lunch or as a bejeweled side at your fall dinner table.

  • Made with 4.5 oz Plenty Baby Kale or Kale Crunch.

Ingredients for Salad:

  • 1 package of Plenty Baby Kale or Kale Crunch
  • 1 delicata squash
  • 1 pomegranate
  • ¼ cup cooked quinoa
  • Red onion
  • Roasted pepitas
  • ¼ cup of crumbled feta cheese (optional)

Ingredients for Dressing:

  • ¼ cup of Olive Oil
  • 2-3 Tablespoons of Balsamic vinegar
  • 1 Tablespoon of Dijon mustard
  • 1 Tbsp of honey
  • ½ small shallot, finely diced
  • ½ of Lemon, squeezed
  • Salt and pepper to taste

Directions: 

  1. Layer salad ingredients in a large bowl.
  2. Mix the dressing ingredients and whisk until blended.
  3. Lightly drizzle the dressing, toss and serve.