Kale and Kabocha Squash Power Bowl

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Average Rating: 4.5 | Rated By: 2 users

The robust flavour of kale and the earthy taste of kabocha squash combine especially well with ginger curry vinaigrette. This salad is jam-packed with flavour and nutrition. Serve this healthy salad as a main, starter or as a side dish

Ingredients

  • 1 medium size kabocha squash
  • 1 bunch of kale
  • 1 large orange, peel and cut into bite size pieces
  • 1 red bell pepper, cut into bite size pieces
  • 1 ½ cups cooked quinoa
  • FOR THE GINGER CURRY VINNAIGRETTE
  • 2 Tbsp. fresh lemon juice
  • 1 Tbsp. extra virgin olive oil plus some for brushing the squash
  • 1 Tbsp. GF tamari sauce
  • 1 Tbsp. minced fresh ginger (about 1-inch)
  • 1 tsp. pure maple syrup
  • ½ tsp. GF curry powder
  • Sea salt and ground black pepper to taste
  • Instructions

  • Preheat oven to 375 F
  • Cut kabocha squash in half and remove the seeds. Slice into ½-inch wide pieces and place on a baking sheet lined with parchment paper. Brush with olive oil and bake for 15 – 20 minutes or until fully cooked. Leave the skin on and cut into bite size pieces
  • Wash kale thoroughly and remove the stems, then slice into thin strips
  • Place kale, kabocha, orange, bell pepper and quinoa into a large bowl
  • Whisk together vinaigrette ingredients and pour over the vegetables
  • Toss everything together until everything is well coated with the vinnaigrette. Refrigerate for 1 hour. Stir just before serving


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