Butternut Squash, Zucchini, Kale and Quinoa Salad with a Greek Yogurt and Gorgonzola Dressing

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My hubby had a bachelor’s party on Saturday and after all he ate and drank that day, he wanted to eat healthy on Sunday. So I made this veggie salad with quinoa. I made the butternut squash and zucchini into ribbons because I like the way it looks and added roasted seeds and kale chips to play with textures. The dressing is a take on blue cheese dip but healthier.  This recipe serves 3.

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Ingredients:

1 cup of quinoa

1 small butternut squash

2 zucchinis

60gr of chopped kale

A handful of roasted seeds (sunflower, pumpkin, pine nuts)

A handful of lamb’s lettuce (Mache)

Olive oil (about 1 teaspoon for the kale chips, plus more for the butternut squash and zucchini)

For the Greek yogurt and gorgonzola dressing:

1 cup of Greek yogurt

150gr of gorgonzola, crumbled

1 ½ tablespoon of honey

Juice of ½ a lime

Salt

Pepper

 

To make the dressing, just blend the Greek yogurt, honey and gorgonzola. Once it is smooth, add the lime juice, salt and pepper to taste. I used the juice of half a lime.  Cover and refrigerate until use.

To cook the quinoa, rinse it under cold water and then boil for 13 minutes. Drain and set aside.

To make the kale chips, preheat the oven to 150C/300F.  Put the chopped kale in a bowl; add the olive oil and salt. Massage it with your hands so the oil gets in between all the leaves.  Arrange on a single layer in a baking sheet lined with aluminum foil. Bake for 15 minutes.

Peel the butternut squash and then make ribbons out of it. You can use a mandolin to be faster. I don’t have one so I just use a potato peeler which works just fine.

Using the potato peeler again, make the zucchini into ribbons.

In a non-stick pan, add a bit of olive oil and sauté the butternut squash. Cook only for a couple of minutes, until the squash is cooked.  Add some salt and set aside.

In the same pan, add a bit more olive oil and sauté the zucchini ribbons. Only for about one minute. You don’t want to overcook them; you want them to keep the nice green color and not to turn mushy.  Add some salt and set aside.

Roast the seeds in a non-stick pan for a couple of minutes and then set aside.

To plate the salad, just put some quinoa on each plate. Then add the zucchini and butternut squash ribbons.  Finally sprinkle some kale chips, roasted seeds and lamb’s lettuce. Serve with the dressing on the side.

 

 

 

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