Heel’s Kitchen | Kale Salad with Roasted Squash and Quinoa


If you could have fall in a bowl I swear it would be this salad! Caramelized veggies add color and flavor to this healthy bowl of goodness. Even better…it keeps in the fridge perfectly and only gets better the next day for leftovers. Enjoy!


1 Parsnip
1 Squash
¼ Cup Olive Oil
Drizzle of Olive Oil
2 Heaping Handfuls Baby Kale/Baby Spinach
Pinch of Pepper
Pinch of Salt
1 Tablespoon Maple Syrup
1 1/12 Teaspoon Dijon Mustard
4 Tablespoons Apple Cider Vinegar
2 Scallions
1 Cup Quinoa
Handful of Toasted Walnuts


Prepare one cup of quinoa per the directions in the bag. Allow of come to warm room temperature. 

Dice parsnip and squash equal sizes. Drizzle with olive oil add pinch of kosher salt and pepper. Roast at 425 for 20 minutes or until starting to brown.

Meanwhile, add 2 heaping handfuls of baby kale/baby spinach to a large bowl. Thinly slice onion and add to greens. 

For the vinaigrette – combine the olive oil, maple syrup, Dijon and apple cider vinegar and whisk until all is incorporated.

Once the parsnip and squash are roasted allow to cool to warm room temp. Add to the salad and one cup of quinoa. Toss with vinaigrette. Too with a hand full of toasted chopped walnuts. 


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