Description
A wholesome vegan quinoa salad with roasted butternut squash, kale, cranberries, and a maple-balsamic dressing—perfect for a fall harvest table.
Ingredients
Scale
- 4 cups butternut squash, cubed
- 1 cup white quinoa
- 3 cups lacinato kale
- 3-4 green onions
- 1/2 cup pecans or walnuts
- 1/2 cup dried cranberries
- 1/3 cup balsamic vinegar
- 3 Tbsp. pure maple syrup
- 1 Tbsp. Dijon mustard
- 1/2 tsp. garlic powder (or fresh minced cloves)
- 1 tsp. fresh rosemary, finely chopped
- 1/4 tsp. salt
Instructions
- Roast squash: Preheat oven to 400°F (200°C). Line a baking pan with parchment paper and place squash cubes spread out in a single layer. (Add salt & pepper if desired.) Place in oven and bake for 35-40 minutes, stirring halfway through.
- Cook quinoa: Add 1 cup quinoa (rinsed and drained) to a small saucepan with 1.5 cups water or vegetable broth. Bring to a light boil over medium-high heat. Then reduce heat to medium-low, cover, and simmer for 15-20 minutes until fluffy.
- Make dressing: In a small bowl, combine all dressing ingredients and whisk to combine. Set aside.
- Prepare kale: Thinly chop kale, large stems removed. Place in a large mixing bowl and gently massage to tenderize.
- Prepare salad: Slice green onions and roughly chop pecans (or walnuts). Add to bowl. Then add cranberries, cooked quinoa, and roasted squash.
- Dress & serve: Pour dressing over top and gently toss to combine. Garnish with more cranberries or nuts if desired. Serve immediately or refrigerate for later. (It’s great served warm, room temperature, or chilled.)
Notes
This salad can be served warm, chilled, or at room temperature. Great for meal prep or holiday gatherings.
Nutrition
- Serving Size: 1 cup
- Calories: 211 kcal
- Sugar: 14g
- Sodium: ---
- Fat: 6g
- Saturated Fat: ---
- Unsaturated Fat: ---
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
