Anti-Wimpy Winter Salad

I made this salad for my Mom and her best friend who are both veggie lovers like myself. It quickly became on of my most sought out salad recipes.

This was my second time making it and on accident I put the warm butternut squash on top of the kale – which made the kale wilt and break down. This was actually a good thing which softened the kale leaves and really brought out more flavors. Sometimes accidents make miracles!

This winter salad is so easy to put together and you could even make it easier with pre-cut and pre-chopped ingredients. Everything just melts in your mouth.

Eat it as a side salad with your main dish (I had it with grilled fish and chicken) or enjoy it as your main meal.


This anti-wimpy salad is guaranteed to make you feel all kinds of happy!


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Anti-Wimpy Winter Salad
This is a "meaty" salad you'll actually want to eat! Vegetarian, vegan, gluten free and dairy free. Serve it as a side salad along your favorite protein or enjoy it as your main meal. This bright winter salad is guaranteed to make you feel all kinds of happy!
Course Side Dish
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Course Side Dish
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Instructions
  1. Heat a non-stick skillet over medium heat. Coat with non-stick spray. Cook butternut squash until sides start to turn golden brown. Season with salt and pepper to taste. Turn heat to (very) low and add 1/4th cup water to the pan. Put the lid on and simmer for about 5 minutes or until cooked through. Remove from heat and set aside.
  2. Make the salad dressing - mix together the olive oil, balsamic vinegar, mustard and honey. Season with a pinch salt and pepper. Set aside.
  3. Wash the kale and remove the stems. Chop into bite size pieces. In a large bowl add the kale, red onion, cooked quinoa and butternut squash. Toss together with 1-2 tablespoons of the dressing. Top with pecans (1/2-1 cup depending on your preference).
  4. Let it sit for about 5-10 minutes before serving so the dressing has time to marinate into the vegetables and breakdown the kale.
Recipe Notes
  1. There will be extra dressing. Serve it on the side for individual preference.
  2. Lasts in the refrigerator for up to 48 hours in a seal air-tight container.
  3. You could also buy pre-chopped butternut squash and pre-packaged kale to save you some prep time.
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Author: Katie

Hi! I'm Katie, Registered Dietitian and Certified Diabetes Educator. This website it dedicated to those looking to heal their bodies from the inside out - and it all starts with balancing out your blood sugar. Let's heal disease together one plate at a time.

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