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Butternut Squash Quinoa Salad with Kale and Cider Dijon Dressing

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The kale and quinoa round out and bulk up this healthful, wholesome salad. The spices of the roasted butternut flavor shine through, the pepitas give it some crunch and I absolutely adore the sweetness of the raisins and dried cranberries. The whole thing tastes like fall.
Course Salads
Cuisine American
Keyword butternut squash, fall recipes, kale, quinoa, salad
Prep Time 15 mins
Cook Time 20 mins
Additional Time 5 mins
Total Time 40 mins
Servings 6 servings
Calories 480
Author Laurie McNamara

Ingredients

FOR THE SQUASH:

  • 4 cups butternut squash cut into ½-inch pieces
  • 1 tablespoon olive oil
  • 1 tablespoon dark brown sugar
  • 1 teaspoon smoked paprika
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon ground coriander
  • 3/4 teaspoon cumin
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon cayenne

FOR THE SALAD DRESSING:

  • 1 tablespoon whole grain Dijon mustard
  • 2 tablespoons honey
  • 1/4 cup cider vinegar
  • 2 tablespoons fresh lemon juice strained to catch the seeds
  • 2 tablespoons white wine vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup olive oil

FOR THE SALAD:

  • 1 bunch lacinato kale stripped off stems, rinsed and patted dry
  • 4 cups cooked quinoa about 1 cup dry
  • 1/3 cup roasted pumpkin pepita seeds
  • 1/4 cup dried cranberries
  • 1/4 cup golden raisins
  • Salt and pepper to taste

Instructions

  • Preheat your oven to 400°.
  • Toss the cubed butternut squash in the oil, sugar, 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 toss, just rotate the pan halfway through.
  • Meanwhile make the dressing. In a glass jar combine the mustard, honey, vinegars, lemon juice, salt and pepper. Add in the oil, secure the lid and shake well.
  • In a large salad bowl add the chopped kale, cooked (warm) quinoa, roasted butternut squash, pepitas, dried cranberries and raisins. Season with a pinch or two of kosher salt and freshly ground black pepper.
  • Drizzle with 1/4 cup of the dressing or more to taste. Serve warm.

Nutrition

Serving: 1g | Calories: 480kcal | Carbohydrates: 56g | Protein: 9g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 1g | Sodium: 547mg | Potassium: 691mg | Fiber: 7g | Sugar: 18g | Vitamin A: 10299IU | Vitamin C: 24mg | Calcium: 87mg | Iron: 4mg