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Autumn Kale and Quinoa Salad with Spiralized Apples

Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 4


  • 2 teaspoons extra virgin olive oil
  • 1.5 cups cubed butternut squash
  • salt and pepper
  • 1/2 cup uncooked quinoa
  • 1.5 cups water + more as needed
  • 6 cups chopped kale
  • 2 apples I like honey crisp!
  • 1/4 cup pecans to garnish
  • 1/4 cup crumbled goat cheese
  • For the dressing:
  • 2 tablespoons extra virgin olive oil
  • 1.5 tablespoons apple cider vinegar
  • 1/2 teaspoon Dijon mustard
  • 1.5 teaspoons honey
  • salt and pepper


  • Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and spread out the butternut squash. Drizzle with the olive oil and season with salt and pepper. Let bake for 25 minutes or until fork tender.
  • While butternut squash cooks, cook the quinoa. Place the quinoa and water in a saucepot, bring to a boil, and then reduce to low and simmer for 15 minutes or until quinoa is cooked through, adding water if needed.
  • A few minutes before the squash is ready, prepare the dressing: place all ingredients into the bottom of a large mixing bowl and whisk together. Add in the kale, massage into the kale with fingertips for 15 seconds and then set aside.
  • Spiralize the apple with Blade C and add to the large bowl (with the dressed kale) along with the cooked butternut squash and quinoa. Toss well to combine and divide into plates. Top with goat cheese and pecans.