Butternut, Apple and Kale Quinoa Salad with Maple Dijon Vinaigrette

I love coming up with creative lunches using leftovers. I had some leftover maple roasted butternut squash and apples and decided adding some protein and greens to it would make a great and well rounded lunch.

Since the vegetables were roasted in maple syrup, I figured a maple vinaigrette would be delicious over this salad, and it definitely is!

This meal is truly delicious and is loaded with the sweet fall flavors of maple, butternut, pecans and apples. The added nutritional benefits of kale and quinoa also make this dish great.

You won't feel guilty at all about indulging in this sweet and savory lunch. It would also make a great dinner. However you decide to serve it, I hope you and your family enjoy it as much as I did.

Butternut, Apple and Kale Quinoa Salad with Maple Dijon Vinaigrette:

(makes 1 serving)

1/3 cup quinoa, cooked

1 cup kale, slightly wilted

1 cup maple roasted butternut squash and apples

1 tablespoon pecans, chopped

Maple Dijon Vinaigrette:

(original recipe from: http://vegenista.com)

1 tablespoon extra virgin olive oil

1/2 tablespoon apple cider vinegar

1 teaspoon maple syrup

1 tablespoon dijon mustard

1. Combine all of the salad ingredients in a bowl.
2. Whisk together the vinaigrette ingredients and pour over the salad.
3. Mix to combine and serve. Enjoy!