Kale Salad with Roasted Butternut Squash

I adore this salad. Not only is it packed with super foods–kale, walnuts, and quinoa, but it’s satisfying and simple to make.  Kale is a staple in my kitchen during the non-winter months, as I buy it by the bunch weekly at my local farmer’s market.  I typically put it in smoothies, but I’ve been looking for ways to enjoy kale that don’t involve as much sugar as fruit-filled smoothies.  So, I settled on this salad that I find my self making over and over again.  I change it up by using cherry tomatoes instead of roasted squash, feta instead of goat cheese, and varying how much quinoa I add.  The hungrier I am, the more quinoa I use.  I have also played around with the vinaigrette, using less and less olive oil each time.

If your quinoa and roasted squash are already prepared, it significantly cuts down on the time it takes to throw this salad together.