Butternut Squash Quinoa Salad

4.99 from 200 votes

This Butternut Squash Quinoa Salad is a seasonal recipe that is perfect for holiday gatherings and Thanksgiving- bursting with color & flavor

Cuisine American

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 348kcal

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

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.

Storage: Keep the salad covered and refrigerated for up to 3 days.