hearty quinoa salad with roasted butternut squash, apples, kale & apple cider vinaigrette
+ a big announcement!
For better or worse, I’m one of the most Type-A farmers you’ll ever meet.
I like my growing beds to be pin-straight and neatly weeded, each crop should be carefully planted a very specific number of inches apart, and I have detailed google doc spreadsheets mapping out the full growing season before it’s even begun (side note, how did we get anything done before google docs? I genuinely don’t know).
I think my perfectionist tendencies might drive my crew of helpers crazy sometimes, but I also know that being detail oriented and a stickler for documentation has served me well as a vegetable grower. And over the years, I’ve found so much joy in helping friends + family members with designing and planning their own gardens. I love being the person that my friends text to troubleshoot about wimpy tomato plants or poor carrot germination, and I’m genuinely energized when I create a custom planting plans for anyone who asks.
Which leads me to an exciting announcement… starting this winter, I am offering one-on-one virtual garden consultations for folks looking to up their gardening game!
Garden Consultations for 2024
As we take these winter months to rest, look inward, and dream about the season ahead, I’d love to help make 2024 your most successful growing season yet.
Whether you’re just starting from scratch, have a handful of raised beds, or an established market garden (and everything in between) – I’m here to help you grow (and eat!) like a farmer.
This winter, I’m accepting a limited number of garden consultation clients, where I will personally guide you through the process of strategic goal setting, planning, and problem solving for the upcoming growing season, with the option of having me also create a customized planting plan for you.
One-on-one consultations will take place with me over Zoom. Upon purchasing a consultation package, I will be in touch via email within 48 hours to schedule a date/time for our call. Prior to our call, you’ll be asked to fill out a detailed survey form, which will help me better understand your specific goals and challenges, so we can maximize our time together. Consultations will take place in January and February 2024 (unless otherwise requested). Following our call, you will get lifetime access to my collection of super handy, customizable garden planning templates.
For ALL the details and to reserve your spot, head over to my website.
PS – A garden consultation is the gift that keeps on growing… and it’s the perfect gift for the veggie gardener in your life! Electronic and/or physical gift cards available.
In preparation for all the Thanksgiving festivities next week, below is a round-up of some of my go-to Turkey Day recipes… and keep reading for an epic Thanksgiving salad recipe that I promise you’ll want on your table next Thursday!
PS – a heads up that I’m taking next Friday *off* from the newsletter… I have a feeling y’all will be inundated with Black Friday emails in your inbox, and I’m looking forward to extra quality time with my family. Wishing you all a safe, delicious, and joy-filled holiday!
This might be a controversial opinion, but here goes… there are never enough *salads* on the Thanksgiving table.
Think about it. While there’s no shortage of buttery mashed potatoes or decadent green bean casserole or mac & cheese or turkey or gravy or stuffing (all dishes I LOVE at Thanksgiving, btw)… but what about something to break up all the brown-colored richness, something fresh and zippy to wake up your palate?
Let’s just say that if you invite me over for Thanksgiving, you better believe I’m going to show up with a freaking delicious salad situation. Perhaps something like this week’s recipe, for a hearty quinoa salad with roasted butternut squash, apples, kale & an apple cider vinaigrette!
Not convinced? A few reasons why this is the perfect Thanksgiving salad:
This salad comes together super easily and is very adaptable. Don’t have butternut squash? Use any kind of winter squash you have! Don’t like quinoa? Use farro, couscous, or brown rice. Not a fan of kale? Use spinach or arugula.
The leftovers taste even better the next day. Unlike a leafy green salad, this quinoa-based recipe won’t get sad and wilted sitting in the fridge.
Classic Thanksgiving flavors! We’ve got butternut squash and apples and kale and apple cider vinegar, etc – which will all pair beautifully with the other dishes on your Thanksgiving table.
Keep reading for the full recipe, including a handy 1-page PDF for easy printing.
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Hearty Quinoa Salad with Roasted Butternut Squash, Apples, Kale & Apple Cider Vinaigrette
Serves 6-8
INGREDIENTS
1 medium (about 2lb) butternut squash, peeled and cut into ½” dice
2 tablespoons olive oil
½ teaspoon kosher salt
3 cups water
2 cups uncooked quinoa
1 bunch kale, de-stemmed and roughly chopped
1 large or 2 small apples (any variety is fine), cut into a small dice
1 bunch of parsley, finely chopped
1 cup toasted pumpkin seeds/pepitas
8 ounces feta or goat cheese, diced or crumbled into bite-sized pieces
Apple Cider Vinaigrette
½ cup olive oil
¼ cup apple cider vinegar
2 tablespoons Dijon mustard
2 tablespoons maple syrup (or honey)
1 clove minced garlic
Kosher salt and freshly ground pepper
INSTRUCTIONS
Preheat oven to 400F.
Peel 1 medium butternut squash and chop the flesh to a ½” dice. Use your hands to toss the diced squash on a rimmed baking sheet with 2 tablespoons olive oil and ½ teaspoon kosher salt. Roast in the oven until the butternut squash is very tender, about 30-35 minutes. When finished roasting, remove from the oven and set aside.
Bring 3 cups of water to a boil into a medium saucepan. Stir in 2 cups uncooked quinoa and ½ teaspoon kosher salt, reduce heat to a gentle simmer and cover the pot with a tight-fitting lid and cook for 15 minutes. Turn off the heat and let the pot sit covered for 5 minutes, then uncover, fluff with a fork and set aside.
De-stem 1 bunch kale, roughly chop the leaves, and add them to a large salad bowl.
Combine the ingredients for the apple cider vinaigrette– ½ cup olive oil, ¼ cup apple cider vinegar, 2 tablespoons Dijon mustard, 2 tablespoons maple syrup (or honey), 1 clove minced garlic, 1 teaspoon kosher salt, and ¼ teaspoon pepper – together in a jar and shake until well emulsified. Taste and adjust seasoning as needed – you want a balance of acidity, sweetness, and saltiness.
Pour a few tablespoons of the vinaigrette into the salad bowl with the chopped kale. Using your hands, massage the kale with the vinaigrette for 1-2 minutes until the leaves turn dark green and the pile of kale leaves breaks down considerably. Don’t skip this step!
Add the cooked quinoa and roasted butternut squash to the bowl with the massaged kale, along with the other salad ingredients – 1 diced apple, 1 bunch chopped parsley, 1 cup pumpkin seeds/pepitas, and 8 ounces feta or goat cheese.
Pour the remaining vinaigrette over the salad and toss well to combine (you’ll want to use ALL the vinaigrette, trust me). Taste and adjust seasoning as needed. Enjoy warm or at room temp!
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