Layered Holiday Kale Berry Salad
Ingredients
- 6-8 cups baby kale leaves
- 3 cups cooked quinoa
- 2 pounds peeled butternut squash chunks, about 6 cups
- 2 medium apples, chopped
- 3 cups marionberries, defrosted
- 1 small red onion, chopped
- 1 cup bacon bits, optional
- 1 cup sunflower seeds, or pumpkin seeds, or both
Salad dressing:
- 1 cup olive oil
- 4 tsp. red wine vinegar
- 4 Tbsp. lemon juice
- 2 tsp. lemon zest
- 2 tsp. Dijon mustard
- Salt & pepper to taste
Instructions
- Cook quinoa according to directions; set aside.
- Cut the butternut squash into 1/2-inch pieces; drizzle with olive oil, and sprinkle with salt and pepper. Roast at 400 degrees for 20 minutes, until tender. Allow to cool.
- In a large bowl (glass is preferable, because it is such a pretty salad), layer 2 cups of kale and the quinoa.
- Layer the apples and squash and red onions; add 2 more cups of kale.
- Top with remaining kale, berries, and seeds.
- Mix the olive oil, red wine vinegar, lemon juice, lemon zest, Dijon mustard, salt and pepper; set aside.
- Right before serving the salad, drizzle the dressing over the salad. Serve!