Warm Kale & Quinoa Salad


Warm Kale & Quinoa Salad


Tuscan Kale



Goat cheese

Pomegranate seeds

Butternut squash

Olive Oil

Seasoning for your squash (I used paprika & brown sugar)


1. Using a vegetable peeler, peel the outside of your acorn squash.  Cut in half.  Slice in half again & remove seeds.  Slice into bite size pieces & place on cookie sheet.  Drizzle with olive oil & sprinkle seasoning of your choice.  I sprinkled ½ with brown sugar and the other ½ with paprika.  Bake on 350 about 35 minutes or until golden brown & tender.

2. Slice your beet greens approximately two inches from the top of the beet & boil for 30 minutes.  Add to ice water bath & wearing gloves peel your beets.  Slice into rounds & set aside.

3. Cook your quinoa according to package.

4. Add tuscan kale to large saute pan with 1 tablespoon olive oil & cook until tender.  Add in cooked quinoa.  Add in beets & squash.  Add in goat cheese & allow the cheese to melt in with the quinoa and kale.

5. Add your kale quinoa mix to a bowl or plate for serving.  Sprinkle pomegranate seeds & goat cheese on top.  Enjoy! 🙂

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