Butternut Squash Quinoa Salad
Butternut Squash Quinoa Salad is a hearty fall salad made with roasted squash, kale, quinoa, and feta. A colorful, flavorful side dish for Thanksgiving or weeknight meals.
Servings: 4 servings
Equipment
Ingredients
For the Salad
- 1 small butternut squash peeled, deseeded, and cut into 1-inch cubes or slices (about 4 cups)
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 cups kale destemmed and cut
- ½ cup cooked quinoa
- ¼ cup pomegranate arils
- ¼ cup crumbled feta cheese
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. Line a large baking sheet with parchment paper.
- Place the diced butternut squash onto the prepared baking sheet and drizzle with olive oil. Season with salt and pepper and toss to coat. Spread the squash into an even layer and roast until it softens and begins 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 soften it.
- Add the cooked quinoa and cooled butternut squash on top of the kale 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.
Video
Notes
Storage: Cover and refrigerate leftovers for 2–3 days.
Nutrition
Calories: 348kcal | Carbohydrates: 40g | Protein: 7g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 8mg | Sodium: 737mg | Potassium: 1071mg | Fiber: 5g | Sugar: 10g | Vitamin A: 26668IU | Vitamin C: 121mg | Calcium: 245mg | Iron: 3mg
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