Winter Power Salad
Updated: Nov 13, 2019
I love having my lunches prepped & ready to go. I choose at work to not order out for a few reasons, 1 being the expense & 2 health wise. I am a huge believer of that one or lets be honest two, grocery trips that you make each week, that last you the whole week. I know $150 may sound a lot at first but then if I divide it between Ainsley & myself, that is 75 dollars each. Then that is a little over 10 dollars a day for breakfast, lunch & dinner. I think that is pretty darn good! I mean you order a salad now days and it is well over $10. Not to mention if you do get it somewhere cheaper, the quality isn't always the best. So needless to say I try & make one big thing each week to keep using throughout the week for lunches. My healthy tuna salad, my short cut chicken salad, veggie burgers etc. This week however I was in the mood for a hearty protein & veggie packed winter salad. I mean who said salad is just for the warm months?? You will enjoy this very much! I love how the kale doesn't make the salad go soggy, which normally happens when you toss a salad ahead of time & store it. It is perfect kept in the refrigerator for 3-5 days. Also it is rich in protein from the quinoa, high in nutrients from the squash and high in fiber & antioxidants from the kale! Such a win-win!
Also, in charge of the salad for Thanksgiving or needing a dish to lighten up the holiday spread? This will be the perfect option for you.
Tahini Lemon Salad Dressing- Makes 1 cup of dressing (double if you like more dressing on your salads, it is nice to refresh after it has been in the refrigerator a couple days)
-1/3 cup olive oil
-1/4 cup tahini
-1 tbsp honey
-1 small clove of garlic minced
In a small bowl whisk together olive oil, tahini, lemon juice, honey & garlic. Then store in refrigerator until ready to mix in with salad
-2-2 1/2 cups of raw butternut squash. I personally like to get the pre cut squash from Whole Foods, it makes life SO much easier
-1 head of kale
-4 oz goat cheese
-1/4 cup dried cranberries
-1/2 cup almonds or pumpkin seeds (or both)
1. Cook quinoa mixture as instructed on bag. Or I like to put it in my insta pot on high pressure for 4 minutes, then gradual release for 10 minutes, then quick release! I just love how perfect the insta pot cooks it. Once it is done, transfer to another bowl to let cool faster.
2. Steam butternut squash in a dual steamer for 7 minutes [you want to be able to pierce it with a fork, but still have it not be super soft. That way it is able to hold its on in the salad ;) ] Once it is done quickly transfer to a strainer & run cool water over it to stop the cooking process, then set aside.
3. Clean kale & chop roughly & place into a large bowl, pour cranberries & almonds/pumpkin seeds into the same large bowl. Then break apart the goat cheese in the bowl as well.
4. Once the squash & quinoa has cooled add that into the large bowl as well. Then toss with the Tahini Lemon dressing & serve right away or refrigerate so it is ready for lunches!
When you make this recipe please make sure you tag me @honestfoodie_blog and #honestgrubhonestfoodie I love to share what you create!!