Quinoa-Kale Harvest Salad
This vegan Quinoa-Kale Harvest Salad recipe is perfect for meal prep and is made with minimal ingredients! It combines a mix of crunch, sweet, salty and a fun and festive Maple-Balsamic dressing to hit the spot!
Put simply - it has it ALL.
It’s that time of year when I just CRAVE all of the autumn goodness. The leaves are changing, and I look forward to recreating the beautiful seasonal colors in my salads. Incorporating seasonal foods and more COLOR into your meals is one of the best ways to ensure you are getting the most nutrients out of your produce. Bonus: It’s also a great way to support local farmers and help the environment!
If you are anything like me - you want your salads to be less bland and more FUN. This salad is vegan, gluten-free, dairy-free, you name it. Made with whole food ingredients and some of nature’s best sweets, it is both very healthy and flavorful!
I love this salad because it is easy to meal prep and can be eaten as a “raw” salad or as a warm quinoa bowl with sautéed kale.
This salad is loaded with simple, nutrient-dense ingredients that will keep you satisfied and full for hours!
Quinoa is a fiber-filled grain that also contains all essential amino acids, making it a great vegan protein option.
Kale is one of the world’s most generous superfoods. It has powerful antioxidant properties and can be easily eaten both raw or cooked!
Brussel Sprouts are loaded with Vitamin C, offer a ton of fiber, and help to boost immunity.
Butternut squash is a sweeter tasting starchy vegetable that is full of phytonutrients and essential vitamins and minerals.
Aside from their amazing health content, these ingredients are incredibly versatile. The quinoa can be easily meal-prepped at the beginning of the week. Brussel sprouts and butternut squash can be batch roasted and added later. The dressing is easy to throw together and leave in the fridge for future use.
Tips for Cooking
I like to cook my quinoa in vegetable broth. It gives it a little more flavor and can make it feel more hearty.
If pre-making the vegetables, reheat in the oven before adding them to the salad to give them an extra crunch.
Generously apply the dressing to both the brussels sprouts and to the salad for added flavor!
Salad Ingredients:
1/4-1/2 cup cooked quinoa
1 tbs dried unsweetened cranberries
1-2tbs chopped raw pecans
1/4 cup roasted brussels sprouts
2tbs-1/4 cup roasted butternut squash
1-2 cups kale, chopped
1/4 Honeycrisp apple
Maple-Balsamic Dressing Ingredients (double if also using for the brussel sprouts):
1 tbs olive oil
1 tbs balsamic dressing
1 tsp dijon mustard
1 tsp pure maple syrup
Mix quinoa with chopped pecans & cranberries. Add apple slices and toss.
Massage kale with olive oil & salt until soft.
Top with roasted brussels sprouts + butternut squash (the maple brussels crisp up quickly - I roast at 425F for ~12 minutes, and roast the butternut squash for 20-25 minutes).
Mix it all together and ENJOY!
