Recipe

Seattle's Favorite Kale Salad

Name: Seattle's Favorite Kale Salad
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8 servings
Ingredients: 2 tablespoons extra-virgin olive oil, divided; ½ teaspoon ground cumin; ½ teaspoon dried oregano; ½ teaspoon chili powder; ½ teaspoon sea salt; ground black pepper to taste; ½ butternut squash - peeled, seeded, and cubed; 1 zucchini, cubed; 2 cups water; 1 cup quinoa; 2 cups chopped lacinato kale; 2 cups chopped Italian parsley; ½ cup raisins; ½ cup chopped red onion; ¼ cup apple cider vinegar; 1 tablespoon honey

This is a go-to type of recipe I use a lot. The seasonings are pretty great and can be used for sweet potato fries and a fish marinade too. You can vary this recipe by adding your favorite grain, or bean! You can also use whichever herb you enjoy.

Prep 20mCook 40mTotal 60mServes 8

Ingredients

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Instructions

1
Preheat oven to 375 degrees F (190 degrees C).
2
Combine 1 tablespoon olive oil, cumin, oregano, chili powder, salt, and pepper together in a bowl. Add butternut squash and zucchini; toss until coated. Place butternut squash and zucchini onto a baking sheet.
3
Bake in the preheated oven, tossing once half way through, until soft, about 25 minutes. Remove from oven; cool.
4
Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Drain and cool.
5
Combine remaining 1 tablespoon olive oil, butternut squash, zucchini, quinoa, kale, parsley, raisins, red onion, apple cider vinegar, and honey in a bowl; toss until salad is combined.

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