This Butternut Kale Quinoa Salad is delicious, healthy and wholesome. Roasted spiced butternut squash and warm cooked quinoa is tossed with kale, slightly wilting it, before tossing with toasted pepitas, dried cranberries, golden raisins and cider dijon dressing. Serves 6 to 8.Serves roughly 6 to 8 (1 generous cup) servings.
Course Salads
Cuisine American
Keyword butternut squash, fall recipes, kale, quinoa, salad
Prep Time 20 minutesmins
Cook Time 20 minutesmins
Additional Time 5 minutesmins
Total Time 45 minutesmins
Servings 8servings
Calories 454
Author Laurie McNamara
Ingredients
FOR THE DRESSING:
1/2teaspoonkosher salt
1/4teaspoonfreshly ground black pepper
1clovegarlicgrated (see notes)
1/4cupapple cider vinegar
2teaspoonsmaple syrupor honey
2teaspoonsdijon mustard
6tablespoonsolive oil
FOR THE SALAD:
1cupquinoauncooked
1/4teaspoonkosher salt
4cupsbutternut squashcut into ½-inch pieces
1tablespoonolive oil
1tablespoondark brown sugar
1teaspoonsmoked paprika
3/4teaspoonkosher salt
3/4teaspoonground coriander
3/4teaspooncumin
1/2teaspoonfreshly ground black pepper
1/8teaspoonnutmeg
1/8teaspooncayenne
1bunchlacinato kalestripped off stems, chopped, rinsed and patted or spun dry
In a glass jar combine the salt, pepper, garlic, vinegar, mustard, honey and olive oil. Secure the lid and shake well.
MAKE THE SALAD:
Add the pepitas (shelled pumpkin seeds) into a skillet and heat over medium to medium-low. Shake or stir the pan until the pepitas are golden brown in spots and smell nutty. You might hear them popping a bit, that’s normal.
Place 1 cup quinoa in a mesh sieve and rinse well under cool water. Follow package directions to prepare. This is how I make mine: Transfer rinsed quinoa to a saucepan and add 1/4 teaspoon of kosher salt and 2 cups water. Heat on high heat and bring to a rapid boil. Once boiling, cover and turn off the heat, leaving the covered pot still on the burner. Set a timer for 20 minutes.
Meanwhile preheat your oven to 400°.
Toss the cubed butternut squash in the oil, sugar, smoked paprika, salt, coriander, cumin, black pepper, nutmeg and cayenne. Spread out evenly onto a rimmed sheet pan and bake for 20 minutes. No need to turn or toss the squash, just rotate the pan halfway through.
In a large salad bowl add the chopped kale, cooked (warm) quinoa, warm roasted butternut squash, toasted pepitas, dried cranberries and raisins.
Drizzle with desired amount dressing or more to taste. Serve warm.
Season with a pinch or two of kosher salt and freshly ground black pepper.
Notes
1 small minced shallot can also be added or substitute for the garlic.Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.