Kalesalad With Raw Butternut Squash And Sprouties

Name: Kalesalad With Raw Butternut Squash And Sprouties
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: The Salad; 4 cups chopped kale; 2 cups cubed butternut squash; 1 cup (large cup) sprouties (or use chickpeas instead); 3 cups cooked quinoa (1,5 cup uncooked); 1 egg, per person; 4 tablespoons extra virgin olive oil; Vinaigrette; 1/3 cup extra virgin olive oil; 4 tablespoons (kikkoman) soy sauce; 2 teaspoons (full) sambal Oelek; 2 tablespoons of the best mayonnaise or veggienaise you can find. (preferably without sugar); 2 teaspoons Dijon Mustard; Freshly ground pepper to taste

Servings: persons

The Salad
4 cups chopped kale
2 cups cubed butternut squash
1 cup (large cup) sprouties (or use chickpeas instead)
3 cups cooked quinoa (1,5 cup uncooked)
1 egg, per person
4 tablespoons extra virgin olive oil
Vinaigrette
1/3 cup extra virgin olive oil
4 tablespoons (kikkoman) soy sauce
2 teaspoons (full) sambal Oelek
2 tablespoons of the best mayonnaise or veggienaise you can find. (preferably without sugar)
2 teaspoons Dijon Mustard
Freshly ground pepper to taste

1
["Cook the quinoa according to its directions", "Cut out the large and thick stems from your kale, also the smaller tough ones between the leaves.", "Wash it well, and drain.", "Transfer the kale to a mixing bowl, add 2 tbsp of olive oil, and massage well in with your hands.", "Cut a large enough piece off your butternut squash. Get rid of the peel.
2
And cut it into little cubes.", "Stirfry the sprouties in 2 tbsp of olive oil for about 5 minutes on medium heat. Lower the heat when you think they'll burn.", "For the vinaigrette mix in the olive oil, mustard, sambal oelek, soy sauce and pepper. And of course the mayonnaise. Shake or mix it well.", "Add all vegetables and the quinoa to the bowl. Than add the sauce, and whisk together. If neccessary, bring to taste with salt and frehly ground pepper.", "Bake one egg per person, sunny side up, and serve immediately!"]

1252

kcal

Calories

136

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: The Salad, 4 cups chopped kale, 2 cups cubed butternut squash, 1 cup (large cup) sprouties (or use chickpeas instead), and more.

Yes, Kalesalad With Raw Butternut Squash And Sprouties falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!