Warm Kale, Quinoa, and Roasted Squash Salad

• 1 cup quinoa
• 2 cups water
• 1 medium butternut squash, peeled and cubed (about 2 cups)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 6 cups kale, stems removed and chopped
• 1/4 cup red onion, finely chopped
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup toasted pumpkin seeds
• 3 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 teaspoon honey
• 1 clove garlic, minced

Steps

1. 1 Preheat oven to 400°F. Toss squash with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread on a baking sheet and roast for 25 minutes.
2. 2 Rinse quinoa under cold water. In a medium pot, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until tender.
3. 3 In a large bowl, massage kale with lemon juice, remaining olive oil, garlic, salt, and black pepper until softened.
4. 4 Fluff cooked quinoa with a fork and let it cool slightly. Add to the kale along with roasted squash.
5. 5 Stir in red onion, feta cheese if using, and pumpkin seeds.
6. 6 Whisk remaining lemon juice, olive oil, honey, and garlic together. Drizzle over salad before serving.

Equipment

• baking sheet
• medium pot
• large bowl
• whisk

Variations

• Add roasted chickpeas for extra crunch and protein.
• Swap kale for spinach for a milder flavor.

Substitutions

• Use vegetable broth instead of water for cooking quinoa for extra flavor.
• Substitute feta with goat cheese for a tangy alternative.

Pairings

• Warm pita bread
• Grilled chicken

Nutrition

Tips

• For a quicker version, use pre-cut butternut squash.
• Massaging the kale helps it become tender and flavorful.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat.

Freezing: Freezes well for up to 2 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Pair with grilled chicken for a protein boost.
• Serve with warm pita bread on the side.

FAQ