Description
Buddha Bowl Fall Harvest Salad is a delightful celebration of autumn flavors, featuring roasted butternut squash, crispy kale, and tangy feta cheese. This vibrant dish not only warms you up on chilly days but also serves as a nutritious option for family gatherings or cozy solo dinners. Each bite is an explosion of taste and color, making it a perfect addition to your seasonal menu. Enjoy it warm or cold, and savor the wholesome ingredients that embody the essence of fall.
Ingredients
Scale
- 1 medium butternut squash (about 2 cups cubed)
- 2 cups curly kale, chopped
- 1 cup cooked quinoa
- ? cup crumbled feta cheese
- ? cup pomegranate seeds
- 2 tbsp olive oil
- 1 tbsp maple syrup
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Preheat your oven to 400?F (200?C) and line a baking sheet with parchment paper.
- Peel and cube the butternut squash, then toss with olive oil, salt, and pepper. Spread evenly on the prepared baking sheet.
- Roast for 25-30 minutes until tender and caramelized, stirring halfway through.
- Rinse quinoa under cold water, then combine with two cups of water in a pot. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until fluffy.
- In a large bowl, massage chopped kale with olive oil and lemon juice until softened.
- Assemble your bowl by layering quinoa at the bottom, followed by roasted squash, massaged kale, crumbled feta, and pomegranate seeds. Drizzle with maple syrup or extra lemon juice if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 20mg