The other day I had a 5 mile run planned and the thought of this salad was what got me to the finish line. Kale Quinoa Salad is one of my all time favorites. It’s hearty, tangy, and SO satisfying. I don’t typically eat quinoa for dinner since it’s higher in carbs, but since I had a late afternoon run this nutrient-packed salad was just what I needed for recovery.
Organic chopped kale
3-4 oz salmon
1/4 cup cooked quinoa
1/4 sumo orange (regular orange would work)
1/2 cup steamed butternut squash cubes
1 tbs honey
1 tbsp olive oil
1 1/2 tbsp slices almonds
Pepper to taste
Parsley to garnish (optional)
1/2 tbsp olive oil
1 tbsp white wine vinegar (more or less to taste)
Dollop of dijon mustard
Preheat oven to 350.
Place salmon on a large piece of foil on a baking pan.
Pour 1 tbs olive oil, 1 tbs honey, and pepper over salmon.
Fold sides of foil and wrap salmon so it’s fully covered.
Bake for 20 minutes, then broil for 5.
Place kale in a large bowl (removing stems) with chopped orange slices, avocado, quinoa, steamed butternut squash, and sliced almonds.
Pour in dressing and mix up the salad.
Remove salmon from the oven, leaving the honey mixture in the foil. Garnish with parsley and place salmon on top of salad.
*I do not measure out kale or most greens. I like to eat as much green as I can!
**Foods like quinoa and butternut squash usually make way more than one serving, so I like to eat the rest over the next two days with other meals.