Roasted Fall Veggie Bowl with Green Tahini Sauce Dieting Facts vs Fiction

Quinoa Salad With Roasted Squash, Dried Cranberries, and Pecans

Proof that quinoa salads are anything but boring: This recipe loaded with sweet roasted squash, kale, and feta is a total flavor bomb. Tell us what you think!

INGREDIENTS

  • 1 c. quinoa
  • kosher salt
  • Freshly ground black pepper
  • 1 medium Delicata squash, seeded and thinly sliced into half moons (about 2 cups)
  • 1 bunch Tuscan kale, thinly sliced (stems removed) (1½ cups)
  • 1/3 c. toasted pecans
  • 1/3 c. dried cranberries
  • 1 tbsp. balsamic vinegar
  • 2 tbsp. extra-virgin olive oil
  • 1/3 c. crumbled feta

DIRECTIONS

  1. Preheat oven to 425 degrees F and cover a baking sheet with aluminum foil.
  2. In a medium saucepan, combine quinoa and 2 cups water and bring to a boil. Reduce heat to low and let simmer, covered, 15 minutes. Turn off heat and let sit 5 minutes, then fluff with a fork and season with salt and pepper. Spread out on a sheet tray to cool completely.
  3. Meanwhile, arrange squash on a baking sheet and roast until tender and golden, 15 minutes. Let cool slightly.
  4. In a large bowl, toss together quinoa, squash, kale, pecans, and cranberries. In a small bowl, whisk together balsamic vinegar and olive oil. Drizzle over salad and toss gently to combine. Season with salt and pepper. Crumble feta on top and serve.

Serves 4

autumn-salad

 

Original photo and recipe credit

About Crystal Dwyer Hansen
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