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Butternut Squash, Pomegranate & Kale Quinoa Salad

Butternut Squash, Pomegranate & Kale Quinoa Salad

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}
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Course: Main Course, Salad, Side Dish
Cuisine: American
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8 servings
Calories: 315kcal
Author: Elysia


  • 1 cup dry quinoa
  • 2 cups no salt added vegetable broth
  • 2 tbsp. olive oil
  • 1/4 tsp each salt and pepper
  • 1 small butternut squash cubed
  • 3/4 cup pomegranate seeds
  • 1/2 cup dried cranberries
  • 4 cups chopped kale leaves
  • 1/4 cup pumpkin seeds
  • 1/2 cup crumbled feta cheese

For the dressing:


  • Preheat the oven to 375 degrees F.
  • Cook quinoa in broth according to package directions.
  • Mix diced squash with olive oil, salt and pepper. Roast squash for 30 minutes or until soft and tender when pierced with a fork.
  • Meanwhile, combine dressing ingredients in a small bowl or jar and whisk until well combined.
  • 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.
  • Pour desired amount of remaining dressing over the salad and mix.
  • Place salad in fridge for at least 30 minutes to allow flavours to come together.


Calories: 315kcal | Carbohydrates: 40g | Protein: 8g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 443mg | Potassium: 683mg | Fiber: 5g | Sugar: 12g | Vitamin A: 13477IU | Vitamin C: 61mg | Calcium: 156mg | Iron: 3mg
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