Mandarin Orange and Kale Salad

🧂 Ingredients

• 2 mandarin oranges

  peeled and chopped
• ⅔ cups quinoa

  measure before cooking
• 15 oz chickpeas drained

  15 ounce can
• 1 cup butternut squash

  peeled and cubed
• 1 avocado

  diced
• 3 baby bell peppers

  seeded and diced
• 4 tbsp mint

  chopped (or cilantro)
• 3 pinch Salt
• ½ bunch kale

  stemmed chopped
• 1 pinch black pepper
• ½ teaspoon smoked paprika
• 3 tbsp olive oil

  divided
• 2 limes

  juiced
• 1 mandarin orange

  juiced

Instructions

• 1 Cook quinoa according to the package. When quinoa is cooked, spread it onto a
  large platter or sheet pan and place it in the refrigerator to cool.
• 2 Preheat oven to 400 degrees F. Roast butternut squash by tossing in 1 teaspoon
  olive oil, sprinkling with salt and smoked paprika, and roasting for 20 minutes
  on a sheet pan, turning once halfway. Let cool as you prepare the other
  ingredients.
• 3 Make dressing by combing 2tbsp olive oil, juice of 1 mandarin and two limes. Add
  a pinch of salt and fresh ground black pepper to your liking.
• 4 In a large bowl add the kale, 1 pinch of salt and 1 tsp olive oil and massage
  through the leaves for 2-3 minutes until tender and relaxed.
• 5 In the large bowl with the massaged kale, put chilled cooked quinoa, chickpeas,
  bell peppers, roasted and cooled butternut, avocado and mint or cilantro.
• 6 Pour dressing over the top and mix well.
• 7 Enjoy within 3 days when covered tightly and stored in the refrigerator. The
  avocados will be preserved because of the lime and orange dressings.

Nutrition Info