Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Quinoa Salad with Butternut Squash, Cabbage and Apples

Original Recipe and Photo by Leena Oijala for Organic Authority

Ingredients
1 organic butternut squash, diced (other winter squash will work too)
1 bundle organic kale, chopped
1/4 head of purple or green organic cabbage, thinly sliced
1/2 organic lemon, juiced
2 tbsp organic extra virgin olive oil
2 tbsp organic apple cider or other fruit vinegar
2 organic carrots, shredded
1 cup cooked organic quinoa
1 organic apple (of your choice!), chopped
salt and black pepper to taste

Optional for garnish:
1/2 cup organic parsley, chopped
1/4 cup organic raw pumpkin or sunflower seeds for crunch
 

Method

Steam the diced butternut squash until tender, but not mushy.

Prepare the vegetables while the squash is steaming. Place the kale and cabbage into a large bowl. Pour the lemon juice, vinegar and olive oil into the bowl and gently massage the greens. Add the carrots, quinoa, apple and parsley to the bowl, mixing evenly.

Once the squash has cooled, season it with salt and pepper to taste and add it to the bowl. Sprinkle with optional pumpkin or sunflower seeds and serve with dressing of your choice on the side.