Classic Wedge Salad Recipe
With squash, kale, quinoa, craisins, apple, red onions, pecans and feta tossed with a honey/lemon vinaigrette.
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Ingredients
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Salad Ingredients
Vinaigrette Ingredients
Method
Salad Preparation
- 1
Prepare Quinoa
Rinse 1 cup of quinoa under cold water. In a medium saucepan, add the rinsed quinoa and 2 cups of water. Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it cool.
- 2
Prepare Squash
Peel and cube the butternut squash into 1-inch pieces. Toss the squash with olive oil, salt, and pepper, and roast at 400°F (200°C) for 20-25 minutes until tender and slightly caramelized.
- 3
Prepare Kale
Remove the stems from the kale and chop the leaves into bite-sized pieces. Massage the kale leaves with a pinch of salt for about 2 minutes to soften them.
- 4
Slice Apple and Onion
Core and slice the apple into thin wedges. Thinly slice the red onion to add a mild flavor to the salad.
- 5
- 6
Combine Salad Ingredients
In a large bowl, combine the roasted butternut squash, massaged kale, cooked quinoa, craisins, sliced apple, red onion, toasted pecans, and crumbled feta cheese.
Vinaigrette Preparation
- 7
Make Vinaigrette
In a small bowl, whisk together the honey, lemon juice, olive oil, salt, and black pepper until well combined.
- 8
Dress the Salad
Drizzle the vinaigrette over the salad and toss gently to combine all ingredients evenly.
Serving
- 9
Serve
Divide the salad into serving bowls or plates and enjoy immediately.