Roasted Butternut Squash Salad with Kale and Quinoa

Name: Roasted Butternut Squash Salad with Kale and Quinoa
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 Butternut Squash (8 cups cubed); 3 Tbsp Olive oil; 3 Tbsp Maple Syrup; ½ tsp salt; Freshly cracked pepper to taste; 1 Tbsp sage; 1 Tbsp Rosemary; 1 Tbsp Thyme; 1 cups Tri-Color Quinoa; 2 cups of water; Dino kale 3-6 leaves, julienned; 1 cup Cranberries; 10 oz Pecan Halves; 3/4 cup Pomegranate seeds; 2 Tbsp Apple Cider Vinegar; 2 Tbsp Grapeseed Oil; 1 Tsp Maple Syrup; 1 ½ tsp orange zest

4 steps

Prep:40minCook:40min

A roasted butternut squash salad with kale and quinoa is a fantastic Vegetarian Thanksgiving Recipe which can also serve as a Gluten-Free Stuffing idea too!

Updated at: Sun, 24 Nov 2024 08:51:19 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories415 kcal (21%)

Total Fat29.2 g (42%)

Carbs36.6 g (14%)

Sugars10 g (11%)

Protein6.9 g (14%)

Sodium140.1 mg (7%)

Fiber7.7 g (28%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

1Butternut Squash

cubed

3 Tbspolive oil

3 Tbspmaple syrup

½ tspsalt

freshly cracked pepper

to taste

1 Tbspsage

1 Tbsprosemary

1 Tbspthyme

1 cupsTri-Color Quinoa

2 cupswater

3 leavesDino kale

julienned

1 cupcranberries

10 ozPecan Halves

¾ cuppomegranate seeds

2 Tbspapple cider vinegar

2 Tbspgrapeseed oil

1 tspmaple syrup

1 ½ tsporange zest

Instructions

Step 1

Place 2 cups of water in a medium-sized pot. Add 1 cup of quinoa and cook according to package instructions. Fluff with a fork and allow to cool. Place in an airtight container and refrigerate until ready to serve.

Step 2

Place squash cubes in a large bowl, add olive oil, maple syrup, salt, pepper, sage, rosemary and thyme. Toss to coat. Roast in a 475F oven for 15-20 minutes or until soft and caramelized.

Step 3

Lower oven to 375F place pecans on a sheet pan and bake for 5 minutes remove from oven and allow to cool.

Step 4

Remove ribs from the dino kale and chop into thin ribbons. Place it in a large bowl, add the cooled quinoa, cooled squash, the cranberries, pecans and pomegranate seeds. Drizzle with dressing and toss to coat. Transfer to a shallow serving place and serve immediately.

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