Butternut Squash, Quinoa & Kale Salad

This nutritious salad combines roasted butternut squash, protein-packed quinoa, and fresh kale for a vibrant and filling dish. It’s perfect as a side or a main course, offering a balance of flavors and textures.

The recipe is simple and can be prepared in advance, making it ideal for meal prep or gatherings. You can customize it with additional toppings like nuts, seeds, or dried fruits.

Vibrant Ingredients

This salad showcases a delightful combination of ingredients that not only look appealing but also provide a wealth of nutrients. Roasted butternut squash cubes bring a warm, sweet flavor that pairs beautifully with the nutty quinoa.

Kale adds a fresh, green crunch, making each bite satisfying and wholesome. To enhance the dish, crumbled feta cheese and chopped walnuts introduce a creamy texture and a satisfying crunch, respectively.

This salad is not only delicious but also packed with nutrients. Butternut squash is rich in vitamins A and C, while quinoa provides a complete protein source.

Kale is known for its high antioxidant content, making this dish a healthy choice for any meal.

Yield: 4 serves

Butternut Squash, Quinoa & Kale Salad

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This salad features roasted butternut squash cubes mixed with fluffy quinoa and fresh kale, dressed with a light vinaigrette. The recipe takes about 45 minutes to prepare and serves 4 people.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 1 medium butternut squash, peeled and diced
• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 4 cups kale, stems removed and chopped
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup or honey
• 1 tablespoon maple syrup or honey
• 1 teaspoon Dijon mustard
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Salt and pepper to taste
• 1/2 cup feta cheese, crumbled (optional)
• 1/2 cup feta cheese, crumbled (optional)
• 1/4 cup walnuts or pecans, chopped (optional)
• 1/4 cup walnuts or pecans, chopped (optional)
• 1/4 cup dried cranberries or raisins (optional)
• 1/4 cup dried cranberries or raisins (optional)

Instructions

1. Roast the Squash: Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread it on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
2. Cook the Quinoa: In a medium saucepan, combine quinoa and vegetable broth or water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.
3. Prepare the Kale: In a large bowl, massage the chopped kale with a pinch of salt for a few minutes until it softens and wilts slightly.
4. Make the Dressing: In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup or honey, Dijon mustard, salt, and pepper.
5. Combine Ingredients: In the bowl with kale, add the cooked quinoa, roasted butternut squash, and any optional toppings like feta cheese, nuts, or dried fruits. Drizzle with the dressing and toss gently to combine.
6. Serve: Enjoy the salad immediately or refrigerate for later. It can be served cold or at room temperature.

Nutrition Information:

Yield:

4

Serving Size:

4
Amount Per Serving: Calories: 395Total Fat: 24gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 17mgSodium: 653mgCarbohydrates: 42gFiber: 7gSugar: 19gProtein: 9g

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Serving Suggestions

This salad can be enjoyed in various ways, making it versatile for different occasions. Serve it as a side dish at gatherings or as a main course for a light lunch.

For added customization, consider incorporating additional toppings like dried cranberries or seeds for extra texture and flavor.