Hearty Winter Quinoa Salad
This vibrant, hearty winter quinoa salad is packed with roasted butternut squash, massaged kale, toasted pecans, and juicy pomegranate seeds. It's all tossed in a simple maple-balsamic dressing. Perfect for a healthy main course or as a meal-prep lunch.
Equipment
- Baking sheet
- Medium Pot (with lid)
- Large mixing bowl
- Small Jar or Bowl (for dressing)
- Whisk
- Sharp Knife & Cutting Board
Ingredients
For the Salad:
- For the Salad:
- 1 small Butternut Squash about 3 cups, peeled and cubed
- 1 tbsp Olive Oil
- 1 cup Quinoa dry, any color
- 2 cups Water or vegetable broth
- 1 bunch Lacinato Dinosaur Kale
- 1/2 cup Pecans raw
- 1/2 cup Pomegranate Seeds arils
- Salt and Pepper to taste
For the Maple-Balsamic Dressing:
- 1/3 cup Olive Oil extra virgin
- 3 tbsp Balsamic Vinegar
- 1 tbsp Maple Syrup pure
- 1 tsp Dijon Mustard
- 1 pinch Salt and Black Pepper
Instructions
- Roast the Squash: Preheat oven to 400°F (200°C). Toss the cubed butternut squash with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, until tender and caramelized.
- Cook the Quinoa: While the squash roasts, rinse the 1 cup of quinoa. Add it to a pot with 2 cups of water (or broth). Bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes. Turn off the heat and let it sit (covered) to steam for 5 more minutes. Fluff with a fork.
- Toast the Pecans: Place the raw pecans in a dry skillet over medium heat. Toast for 3-5 minutes, shaking the pan often, until fragrant. Be careful not to burn them!
- Massage the Kale: Remove the tough ribs from the kale and tear the leaves into bite-sized pieces. Place in a large salad bowl with a tiny pinch of salt and a 1/2 tsp of olive oil. Massage with your hands for 2-3 minutes until the kale softens, shrinks, and turns bright green.
- Make the Dressing: In a small jar or bowl, add all dressing ingredients (olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper). Shake or whisk vigorously until creamy and combined.
- Assemble: To the bowl of massaged kale, add the cooked quinoa, roasted butternut squash, toasted pecans, and pomegranate seeds. Pour about half of the dressing over the salad and toss to combine. Add more dressing to your liking.
Notes
Don't Skip the Massage! Massaging the kale is the secret to a tender, non-bitter kale salad.
Meal Prep: This salad is perfect for meal prep! It will keep in an airtight container in the fridge for up to 4 days. If you like your nuts extra crunchy, store them separately and add them just before eating.
Variations: This salad is also delicious with crumbled feta or goat cheese (if not dairy-free), roasted chickpeas for extra protein, or toasted walnuts instead of pecans.