Fall Bounty Salad with White Balsamic & Maple Vinaigrette

Let's be honest…. as the weather gets colder, salad is not really appealing.  We want warm, comforting foods right? Well at least I feel that way! This salad is an exception.  My salad philosophy is that it has to have at least 5 ingredients AND it has to incorporate a variety of textures in order to be satisfying.  If you keep your pantry and fridge stocked with your favorite salad add-ons, it makes it much easier to throw together a quick salad.  You can of course add chicken, fish or steak , but it's not necessary.

** I divided this recipe into sections for each component of the salad 

Fall Bounty Salad

For the Quinoa:

•       1/2 cup quinoa*

•       1/2 cup red quinoa*

•       1 teaspoon olive oil

•       2 cups water

•       1/2 teaspoon salt

* you can of course use just one kind of quinoa

1. Rinse the quinoa in a fine mesh strainer with cool water.
2. Heat olive oil in a saucepan over medium-high heat and add the drained quinoa.  Cook, stirring, for about a minute until the water is evaporated.
3. Add the water and salt and bring to a boil.
4. Lower the heat and cook covered for 15 minutes.
5. Remove the pot from the heat and let stand for 5 more minutes covered. Set aside for later.

For the Cayenne Roasted Butternut Squash

•       1 small butternut squash, peeled seeded and cut into 1 inch chunks

•       1 tablespoon olive oil

•       1/4 teaspoon cayenne

•       1/2 teaspoon smoked paprika

•       salt, to taste

1. Preheat the oven to 375 degrees F.
2. Place the squash on a parchment lined sheet pan and drizzle with the olive oil, cayenne, smoked paprika and salt.   Toss well. 
3. Arrange the squash in one layer and roast for 25 to 30 minutes, until the squash is tender, turning once with a metal spatula.
4. Remove from the oven and set aside for later.

For the Massaged Kale:

•       2 bunches of kale, washed, dried and de-stemmed.

•       1/2  teaspoon salt

•       1 tablespoon lemon juice or apple cider vinegar

•       1 tablespoon olive oil

1. Tear up the kale into small, bite-sized pieces.
2. Put the kale into a large bowl, and add the lemon juice and salt.
3. Massage the kale with your hands for a few minutes (hopefully you don't have any cuts on your hands!)  
4. At this point add 1 tablespoon of olive oil and massage a bit more.  You will notice that the color of the kale will begin to intensify.  This is a good thing. Set aside in the fridge for later.

For the Tamari Roasted Chickpeas:

•       1 can chickpeas

•       1 tablespoon olive oil

•       2 teaspoons lemon juice or apple cider vinegar

•       2 teaspoons tamari (soy sauce)

•       pinch of salt

* I would recommend doubling this part because these chickpeas are addictive, and you might be sad when you don't have any left!

1. Preheat oven to 375°F . 
2. Line a baking sheet with parchment paper. In a bowl, whisk all ingredients (except chickpeas) to combine.  
3. Add chickpeas and toss to fully coat the chickpeas. Bake for about 15 minutes, until liquid is absorbed (chickpeas will still be tender, not crunchy).    

For the Toasted Pepitas & Sesame Seeds:

•       2 tablespoons white sesame seeds*

•       2 tablespoons black sesame seeds*

•       2 tablespoons pumpkin seeds

* you can of course use just one kind of sesame seeds

1. Toast sesame and pumpkin seeds in a dry skillet over medium heat for 3-5 minutes or until lightly golden, stirring occasionally. Or bake on an ungreased baking sheet at 350° for 8-10 minutes or until lightly golden. Watch to avoid scorching.

For the White Balsamic & Maple Vinaigrette:

• 1/4 cup white balsamic vinegar
• 2 tablespoons dijon mustard
• generous 1 tablespoon maple syrup
• 1/4 teaspoon salt
• 3/4 cup extra virgin olive oil

1. In a medium sized bowl, whisk together the vinegar, mustard, maple syrup and salt until fully incorporated.
2. Continue whisking and slowly pour in the oil, whisking the entire time until emulsified.

• 1/4 cup dried cranberries

Assembling the Salad:

1. Add the massaged kale to a large bowl. Toss with as much quinoa, butternut squash, and chickpeas as you like.
2. Sprinkle with the toasted pepitas, sesame seeds and dried cranberries.
3. Serve with dressing on the side.