• 2 cups 3/4-inch cubes of peeled butternut squash
  • 1/2 cup lime or lemon juice (or a combination)
  • 3 tablespoons date paste or maple syrup
  • 1 1/2 tablespoons Dijon mustard, I like whole grain mustard for this
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon dried basil
  • 5 1/2 to 6 cups stemmed and chopped kale
  • 1 1/2 cups cooked quinoa
  • 1 1/2 cups chopped apple, 1 med/large apple. I like Honey Crisp and Envy
  • 1/2 cup sliced green onion
  • 1/3 cups currants or raisins
  • 1/2 cup pomegranate
  • 1/3 cup toasted pumpkin seeds
  • Sea salt or salt substitute and freshly ground black pepper to taste

With a citrusy oil-free dressing and the addition of butternut squash, apple, currents, pomegranate, and pumpkin seeds, this kale and quinoa-based salad checks all the boxes—it is colorful, flavorful, and oh so nutritious!  

Although delicious when eaten freshly made, it is very tasty the next day as well.

Makes approximately 11 cups