Kale Quinoa Salad with Fall Roasted Vegetables (Vegan, Gluten Free)
This kale quinoa salad is the perfect easy meal prep recipe that uses delicious seasonal fall produce! It’s vegan and gluten free, and sure to please even kale skeptics.
The time for fall produce is officially upon us. The markets are now popping with winter squashes, Brussels sprouts, and other autumn goodies. Kale is actually a perfect green to purchase as the weather cools down, as it is hearty enough to grow in colder climates!
This kale quinoa salad features two of my favorite fall veggies – butternut squash and Brussels sprouts. They also pair so well together! The sweetness of the butternut squash is a wonderful contrast to the savory, slightly bitter Brussels sprouts. I could eat this combination all season long.
This salad also includes Dr. Praeger’s Spinach Littles! These adorable bites come in fun shapes like stars and dinosaurs, which makes them super appealing to children and adults alike. I always keep my freezer stocked with a few Dr. Praeger’s products. They are a no brainer to prepare, and one of the few frozen foods I feel good about putting in my body. If you look at the ingredient list on any of their products, you’ll find real ingredients like beans, vegetables, and grains.
How to massage kale for a kale quinoa salad
If you’ve never massaged kale before, it is such a game changer! I always massage kale when I am using it in a salad. Massaging kale makes it softer, easier to chew, and gets rid of some of the bitterness in raw kale.
- Wash kale and tear off the leaves from the stems in bite size pieces.
- Use a knife to roughly chop the kale into even smaller pieces.
- Add raw kale to a large bowl with lemon juice and olive oil, plus a pinch of salt.
- Use your hands to massage the kale for 3-4 minutes, making sure to get each piece.
- The volume of kale will decrease after massaging, and the leaves will be a much darker green.
Why you’ll love this kale quinoa salad
- It’s super nutritious. Kale is a nutrition powerhouse – full of vitamins, antioxidants, and fiber. Quinoa provides more fiber and plant-based protein.
- Easy to prepare. This salad is very simple to make. Kale is a hearty green that holds up well as leftovers, so it is great for meal prep!
- Customizable. Kale + quinoa + Dr. Praeger’s Littles makes a perfect base for other flavors and ingredients. Try swapping roasted cauliflower for Brussels sprouts, or try other varieties of winter squash.
If you love this recipe, you may also like
- Pesto Zucchini Quinoa Salad
- Greek Quinoa Salad with Lentils
- Creamy Curry Butternut Squash Soup with Coconut Milk
Let me know if you love this recipe by leaving a comment or rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!
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Kale Quinoa Salad with Fall Roasted Vegetables (Vegan, Gluten Free)
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: serves 3
- Category: main dish
Description
This kale quinoa salad is the perfect easy meal prep recipe that uses delicious seasonal fall produce! It’s vegan and gluten free, and sure to please even kale skeptics.
Ingredients
- 3 cups butternut squash, cubed
- 3 cups Brussels sprouts, halved
- 2 tbsp olive oil
- Salt
- Pepper
- 1 cup quinoa
- 1 box Dr. Praeger’s Spinach Littles
- 3 tbsp pumpkin seeds
- 1 avocado, sliced
Kale
- 1 large bunch kale, leaves torn from stems
- 1 tbsp lemon juice
- 1 tbsp olive oil
- Pinch of salt
Balsamic Dressing
- 3 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
- 1 tbsp Manuka honey
- 3 tbsp olive oil
Instructions
- Preheat oven to 410 degrees F. Line 2 baking sheets with parchment paper.
- Toss butternut squash with 1 tbsp olive oil, salt and pepper and spread evenly on one baking tray. Do the same with the halved Brussels sprouts.
- Roast veggies for 25-30 minutes, until beginning to brown and caramelize.
- While veggies roast, cook quinoa and Spinach Littles according to package instructions.
- Massage kale as instructed earlier in this post, and set aside.
- Prepare the dressing. Whisk together balsamic vinegar, mustard, and honey. Slowly drizzle in olive oil as you continue to whisk, until well combined.
- In a large bowl, combine kale, roasted veggies, quinoa, Spinach Littles, avocado, and pumpkin seeds. Drizzle with balsamic dressing and toss to combine.
- Serve immediately, or save for later!
Notes
Will keep for 3-4 days in the fridge.
Keywords: vegan, kale salad, kale quinoa salad, gluten free
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Thank you Dr. Praeger’s for sponsoring this blog post! I’m grateful to partner with brands I love to cook with, and all opinions are my own.