Butternut Squash Salad Recipe With Quinoa

4.99 from 201 votes

Butternut Squash Salad Recipe With Quinoa

Butternut squash salad with roasted squash, massaged kale, quinoa, feta, and pomegranate in a honey-Dijon dressing. A filling fall salad that holds up for make-ahead.

Prep Time20

Cook Time40

Total Time1

Course: Salad, Side Dish

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: servings

Author: Yumna Jawad

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 cubed 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

My Top Tip: Give the squash room on the pan. If the pieces are piled together, they'll steam instead of brown. Use two baking sheets if needed.

Storage: Cover and refrigerate leftovers for 2–3 days.

Nutrition

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