TABASCO® | Recipes | Butternut Quinoa Kale Salad

Ingredients

Ingredients	Weight	Measure
TABASCO® brand Chipotle Pepper Sauce	---	2 Tbsp.
Quinoa, cooked	---	2 cups
Lemon juice	2 oz.	---
Olive oil	---	1 Tbsp.
Ground cumin	---	1/4 tsp.

Ingredients	Weight	Measure
TABASCO® brand Chipotle Pepper Sauce	---	1/4 cup
TABASCO® brand Dry Red Flavoring	---	2 Tbsp.
Simple syrup	---	3 cups
Roasted almonds, chopped	---	1 cup
Curry powder	---	1/4 cup
Cinnamon	---	1 Tbsp.

Ingredients	Weight	Measure
Butternut squash, small-diced	---	2 cups
Olive oil	---	1/4 cup
Cinnamon	---	1 tsp.

Ingredients	Weight	Measure
Olive oil	---	3 Tbsp.
Garlic, minced	---	1 tsp.
Kale, cleaned and chopped	---	2 qt.
Multicolor carrot shavings	---	2 cups
Baby romaine lettuce hearts	---	1 qt.
Red leaf lettuce	---	1 qt.

Preparation

Preheat oven to 350°F.

QUINOA SALAD

In a bowl, combine Quinoa Salad ingredients; mix and set aside.

CHIPOTLE CANDIED ALMONDS

In a small pot, bring simple syrup to a boil. Add almonds and cook until syrup is almost evaporated; add TABASCO® Chipotle Sauce. In a small bowl, mix together TABASCO® Dry Red Flavoring, curry powder and cinnamon; strain almonds and coat with this spice mixture. Lay almonds on a sheet pan lined with parchment paper and allow to cool.

BUTTERNUT SQUASH

In a small bowl, place butternut squash. Mix olive oil in and sprinkle cinnamon on; spread squash dice on a sheet pan lined with parchment paper and place in the oven until cooked, about 8 to 12 minutes.

KALE

In a sauté pan over medium-high heat, add olive oil and garlic; cook garlic until lightly browned. Add kale and cook for 1 to 2 minutes, until kale is soft and bright green; remove from heat.

Place cooked Kale on a plate. Arrange carrot shavings, red leaf lettuce and romaine hearts around the Kale. Sprinkle Quinoa Salad atop the greens and place roasted Butternut Squash on top. Garnish with Chipotle Candied Almonds and serve.