Ingredients
Units
Scale
- 1 delicata squash
- 2 tsp olive oil, divided
- salt & pepper
- 1 cup quinoa, uncooked
- 1/4 cup fresh dill, chopped
- juice from 1/2 lemon
- 4 cups fresh kale leaves, torn
- 3 Tbsp almond butter
- 1 Tbsp apple cider vinegar
- 1 tsp sriracha
- 1/4 cup water
- 1/2 cup microgreens (optional)
Instructions
- Preheat the oven to 425F. Slice the squash lengthwise, scoop out the seeds, then cut across into 1/2" half-moons. Toss with 1 tsp olive oil and ample salt & pepper.
- Spread the squash in a single layer on a foil-lined baking sheet, and bake for 15-20 minutes, or until the underside is considerably browned/blackened. Remove, and set aside.
- While the squash is cooking, rinse and cook the quinoa according to the directions. When the quinoa is done, add 1 tsp olive oil, the lemon juice, and the dill. Stir to combine.
- When the quinoa is almost done, steam the kale in a large frying pan with 1 cup of water. Cover with a lid and let cook for 5 minutes.
- To make the dressing, whisk together the almond butter, apple cider vinegar, sriracha, and water until smooth.
- To assemble the salad, layer the kale, quinoa, and squash. Top with the dressing, and microgreens, if using.