Description
This vibrant, plant-forward salad is a harmony of caramelized roasted butternut squash, protein-rich quinoa, and nutrient-dense kale. Sweetened with maple syrup and finished with the satisfying crunch of pecans and pop of pomegranate seeds, it is a perfect balance of earthy sweetness and satisfying textures. Naturally vegetarian and gluten-free, this dish serves as a nourishing meal that provides sustained energy, making it an excellent choice for wholesome dinners or sophisticated side dishes.
Ingredients
1 butternut squash, peeled and cut into 1 inch cubes (about 8 cups)
3 tbsp extra virgin olive oil
4 tbsp maple syrup, divided
1/2 tsp fine sea salt
Freshly cracked black pepper to taste
1 tbsp dried sage
1 tbsp dried rosemary
1 tbsp dried thyme
1 cup tri-color quinoa
2 cups water
3–6 leaves dinosaur kale, stems removed and julienned
1 cup dried cranberries
10 oz pecan halves
3/4 cup pomegranate seeds
2 tbsp apple cider vinegar
2 tbsp grapeseed oil
1 1/2 tsp fresh orange zest
Instructions
Preheat your oven to 400°F (200°C).
Toss the cubed butternut squash with olive oil, 3 tbsp of maple syrup, sage, rosemary, thyme, salt, and pepper on a large baking sheet.
Roast the squash for 25-30 minutes until tender and caramelized.
While the squash roasts, rinse the quinoa and combine with water in a medium pot; bring to a boil, then cover and simmer on low for 15 minutes or until water is absorbed; fluff with a fork.
In a small bowl, whisk together the apple cider vinegar, grapeseed oil, remaining 1 tsp of maple syrup, and orange zest to create the dressing.
In a large serving bowl, massage the kale with a pinch of salt until slightly wilted.
Combine the warm quinoa, roasted squash, cranberries, pecans, and pomegranate seeds with the kale.
Toss everything gently with the prepared dressing and serve.
Notes
You can toast the pecans in a dry pan over medium heat for 3-5 minutes before adding to the salad for extra flavor. Store leftover dressing separately to keep the greens crisp if making ahead of time.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 16g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 2g
- Carbohydrates: 48g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg