Butternut Squash Quinoa Salad
User Reviews
5
Butternut Squash Quinoa Salad
Description
The recipe begins by roasting seasoned, cubed butternut squash until caramelized and tender. Meanwhile, kale is combined with an olive oil-based dressing featuring red wine vinegar, honey, Dijon mustard, salt, and pepper, then massaged to soften its texture. Cooked quinoa is mixed with the kale and cooled squash, creating a hearty base that pairs creamy grains with tender greens and sweet-roasted squash.
Pomegranate seeds add bursts of juicy tartness, while crumbled feta cheese contributes a salty creaminess to the salad. It can be served at room temperature or chilled, making it a flexible dish for various meals.
For best freshness, store the salad covered in the refrigerator and consume within three days.
Ingredients
For the Salad
- 1 butternut squash peeled, deseeded, and cut into 1-inch cubes or slices (about 4 cups, small
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 cups kale destemmed and cut
- ½ cup quinoa cooked
- ¼ cup pomegranate arils
- ¼ cup feta cheese crumbled
For the Dressing
- ¼ cup olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 400°F degrees, and line a large baking sheet with parchment paper.
- Place the butternut squash onto the prepared baking sheet and drizzle olive oil on top. Season with salt and pepper and toss to coat. Spread the squash into an even layer and roast until they soften and begin to caramelize, 30-35 minutes. Set aside to cool while preparing the rest of the salad.
- In a large serving bowl, whisk together the salad dressing ingredients. Add the chopped kale on top of the dressing, and use your hands to massage the dressing into the kale to tenderize them.
- Add the quinoa and cooled butternut squash on top of the kale and dressing and toss carefully to combine.
- Sprinkle pomegranate seeds and crumbled feta cheese on top and serve at room temperature or allow to cool in the fridge.
Notes
- Keep the salad refrigerated and covered for up to 3 days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 348 kcal
% Daily Value*
| Calories | 348kcal | 17% |
| Carbohydrates | 40g | 13% |
| Protein | 7g | 14% |
| Fat | 20g | 31% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Cholesterol | 8mg | 3% |
| Sodium | 737mg | 31% |
| Potassium | 1071mg | 23% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 26668IU | 533% |
| Vitamin C | 121mg | 134% |
| Calcium | 245mg | 25% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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