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​​​Kale, Delicata and Dill Quinoa Salad with Spicy Almond Butter Dressing 

Author: Mary - The Kitchen Paper
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 minutes
Yield: 4


1 delicata squash

2 tsp olive oil, divided

salt & pepper

1 cup quinoa, uncooked

1/4 cup fresh dill, chopped

juice from 1/2 lemon

4 cups fresh kale leaves, torn

3 Tbsp almond butter

1 Tbsp apple cider vinegar

1 tsp sriracha

1/4 cup water

1/2 cup Pea Shoot Microgreens 


Preheat the oven to 425F. Slice the squash lengthwise, scoop out the seeds, then cut across into 1/2″ half-moons. Toss with 1 tsp olive oil and ample salt & pepper. Spread the squash in a single layer on a foil-lined baking sheet, and bake for 15-20 minutes, or until the underside is considerably browned/blackened. Remove, and set aside.

While the squash is cooking, rinse and cook the quinoa according to the directions. When the quinoa is done, add 1 tsp olive oil, the lemon juice, and the dill. Stir to combine. When the quinoa is almost done, steam the kale in a large frying pan with 1 cup of water. Cover with a lid and let cook for 5 minutes.

To make the dressing, whisk together the almond butter, apple cider vinegar, sriracha, and water until smooth.
To assemble the salad, layer the kale, quinoa, and squash. Top with the dressing, and Pea Shoot Microgreens.