(678) 695-8770


Ultimate Fall Salad
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins

Butternut squash has become one of my favorite foods. I have been roasting it, putting it in soups and this amazing salad. You can even buy it already cut into cubes saving you a lot of time. This salad will keep for several days in the refrigerator. Put it in mason jars for a quick grab and go lunch or dinner.

Course: Salad
Servings: 6 people
  • 1 small butternut squash peeled, seeded and cubed
  • 3 tbsp olive or grapeseed oil
  • 1/2 tsp cinnamon
  • 1/2 tsp sea salt
  • 1/2 tsp fresh ground black pepper
  • 1 container baby kale chopped
  • 3/4 cup walnuts chopped and toasted
  • 1 1/2 cups quinoa cooked
  • 1/2 cup dried figs chopped (or any dried fruit)
  • 2 cups apples chopped
  • 1/4 cup Parmesan cheese shredded
  • 1/4 cup freshly squeezed orange juice
  • 2 tsp orange zest
  • 1 tbsp Dijon Mustard
  • 2 tbsp shallots chopped
  1. Preheat oven to 425 degrees.
  2. Line a baking sheet with parchment paper or aluminum foil. Place squash in pan.
  3. Drizzle with 2 tbsp olive oil, salt, pepper and cinnamon. Toss to coat.
  4. Roast for 20-25 minutes or until tender and golden brown.
  5. In a large bowl combine kale, walnuts, quinoa, figs, apples, squash and cheese. Toss gently; set aside.
  1. Whisk 1 tbsp olive oil, orange juice, zest, and mustard in a small bowl until combined.
  2. Season with salt and pepper to taste.
  3. Pour dressing over the salad.