Quinoa Salad with Pomegranate, Kale & Butternut Squash

This cranberry quinoa salad with pomegranate, feta, kale and butternut squash is a gorgeous, vibrant and healthy side dish to serve at any occasion, but is especially appropriate for Fall and Winter!


For the quinoa salad: – Butternut squash – Olive oil – Salt and pepper – Quinoa

Preheat the oven to 375 degrees F. Place the diced squash on a baking sheet and toss with olive oil, salt and pepper.

Roast squash for 30 minutes, flipping halfway through, or until soft and tender when pierced with a fork.

Meanwhile, cook quinoa in broth in a small saucepan according to package directions.

While the squash and quinoa are cooking, combine dressing ingredients in a small bowl or jar and whisk until well combined.

Place kale in a large mixing bowl and pour on half the dressing. Massage leaves for about 2-3 minutes until softened.

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