Fall-Inspired Kale Salad

As the leaves change and the air turns crisp, it’s the perfect time to enjoy hearty, wholesome meals that celebrate the flavors of fall. This vibrant kale salad, featuring tender shrimp, roasted butternut squash, and crisp apples, is not only a feast for the eyes but also a healthy and satisfying dish for two. Drizzled with a creamy dressing infused with Every Ting Jerk Sauce, it’s a delightful way to savor the season’s harvest!

• Prepare the Butternut Squash:
  Preheat your oven to 400°F (200°C).Dice the butternut squash thinly and spread it out on a baking sheet.
  Drizzle with olive oil, season with salt, and roast for about 20-25 minutes, or until tender and slightly caramelized.
  
  
• Cook the Quinoa:
  Prepare 1 cup of cooked quinoa according to the package instructions, then set aside to cool slightly.
  
  
• Grill the Shrimp:
  Season the shrimp with a pinch of salt and grill them on medium heat for about 2-3 minutes on each side until they are pink and opaque. Set aside.
  
  
• Make the Dressing:
  In a small bowl, whisk together the Greek yogurt, Every Ting Jerk Sauce, olive oil, and salt until smooth and creamy. Adjust the seasoning to taste.
  
  
• Assemble the Salad:
  In a large bowl, combine the chopped kale, cooked quinoa, roasted butternut squash, sliced apple, dried cranberries, and grilled shrimp.
  Drizzle with the dressing and toss gently until everything is well coated.
  
  
• Serve:
  Divide the salad onto two plates and enjoy a nourishing fall meal that’s packed with flavor and nutrition!