Butternut Squash, Pomegranate & Kale Quinoa Salad
Prep time
Cook time
Total time
This Butternut Squash, Pomegranate & Kale Quinoa Salad is a gorgeous, vibrant and healthy side dish to serve at any occasion, but is especially appropriate during the Fall & Winter seasons. Make in advance to allow all of the flavours to intensify! {Gluten-free, Vegetarian & Nut-free}
Serves: Makes 8 servings
  • 1 cup dry quinoa
  • 2 cups no salt added vegetable broth
  • 2 tbsp. olive oil
  • ¼ tsp each salt and pepper
  • 1 small butternut squash, cubed
  • ¾ cup pomegranate seeds
  • ½ cup dried cranberries
  • 4 cups chopped kale leaves
  • ¼ cup pumpkin seeds
  • ½ cup crumbled feta cheese
For the dressing:
  • 2 tbsp balsamic vinegar
  • ¼ cup olive oil
  • 1 tbsp pure maple syrup
  • 1 tsp Dijon mustard
  • Pinch of salt
  1. Preheat the oven to 375 degrees F.
  2. Cook quinoa in broth according to package directions.
  3. Mix diced squash with olive oil, salt and pepper. Roast squash for 30 minutes or until soft and tender when pierced with a fork.
  4. Meanwhile, combine dressing ingredients in a small bowl or jar and whisk until well combined.
  5. Place kale in a large bowl and pour on half the dressing. Massage leaves for about 2-3 minutes until softened. Next add cooked quinoa, squash, pomegranate seeds, dried cranberries, and feta cheese and mix until ingredients are equally distributed.
  6. Pour desired amount of remaining dressing over the salad and mix.
  7. Place salad in fridge for at least 30 minutes to allow flavours to come together.
Recipe by Haute & Healthy Living at https://www.hauteandhealthyliving.com/recipe-box/butternut-squash-pomegranate-kale-quinoa-salad/