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Tangy Quinoa Spinach Kale Salad

Butternut squash

2 ½ C butternut squash, cubed

1-2 Tbsp. olive oil

1 Tsp. pepper

½ Tsp. salt


1 C quinoa

2 C vegetable or chicken broth


1/4 C orange juice

1/4 C champagne vinegar

3 Tbsp. olive oil

2 Tbsp. maple syrup

2 Tsp. Dijon mustard

salt & pepper

2-3 leaves of kale, washed & rinsed

1 Tbsp. olive oil

2 C spinach, washed & dried

1/3 C Craisins

1/3 C crumbled goat cheese

Place butternut squash on a jelly roll pan, drizzle olive oil, salt and pepper over & mix well in the pan (I usually just mix it in the pan to save on cleaning dishes).  Roast for 20-30 minutes until tender.  While squash is roasting, place broth and quinoa in a pan and bring to a boil. Once it boils cover and reduce heat to low and simmer for 12 minutes until water is absorbed.  Remove from heat, fluff, cover and let stand for 15 minutes.  Mix all dressing ingredients in a bowl.  Slice kale thinly, place in bowl and massage kale with 1 Tbsp. olive oil.  Slice and add spinach to the bowl.  Pour ½ C dressing into the quinoa and mix well, add it to the bowl with butternut squash, Craisins and goat cheese.  Drizzle a little more dressing on top and serve.

The dressing in this is interchangeable you could substitute different vinegars for the champagne one I used, or mustards.  Any oil could be used as well.  As for the salad ingredients, you could try beets or yams instead of butternut squash, different cheeses or grains.  Whatever you have in your cupboard can usually work.