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A scoop digging into a bowl of quinoa salad with pomegranate, kale, butternut squash and feta.
Course Main Course, Salad, Side Dish

Quinoa Salad with Pomegranate, Kale & Butternut Squash

By: Elysia
Servings 8 servings
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! Make it in advance to allow all of the flavors to intensify! {Gluten-free, Vegetarian & Nut-free}
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients
  

For the quinoa salad:

  • 1 small butternut squash cubed into 1-inch pieces (about 4 cups diced butternut squash)
  • 2 tablespoons olive oil
  • 1/4 teaspoon each salt and pepper
  • 1 cup dry uncooked quinoa
  • 2 cups no salt added vegetable broth
  • 4 cups chopped kale leaves
  • 3/4 cup pomegranate seeds
  • 1/2 cup dried cranberries
  • 1/4 cup pumpkin seeds
  • 3/4 cup crumbled feta cheese

For the orange salad dressing:

  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons pure maple syrup
  • 2 tablespoons orange juice concentrate slightly thawed
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon each salt and pepper

Instructions

  • 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 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 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, pumpkin seeds and feta cheese and mix until ingredients are equally distributed.
  • Pour remaining dressing over the salad and mix until evenly distributed.
  • Place salad in fridge for at least 30 minutes to allow flavors to come together.

Notes

  • To save time, prepare the quinoa in advance and purchase the pomegranate seeds that have already been removed from the pomegranate. You can usually find these in the produce department in most grocery stores. You can often also purchase pre-diced butternut squash if you want to save time chopping.
  • Be sure to massage the leaves of the kale well with the dressing prior to adding the other salad ingredients. This helps to reduce the bitterness and toughness of the kale.
  • I recommend letting the salad sit with the dressing on for at least half an hour (or longer) before serving to allow some time for all of the flavors to meld together. It’s one of those types of salads where the longer it sits, the better it tastes.

Nutrition

Calories: 315kcalCarbohydrates: 40gProtein: 8gFat: 15gSaturated Fat: 3gCholesterol: 8mgSodium: 443mgPotassium: 683mgFiber: 5gSugar: 12gVitamin A: 13477IUVitamin C: 61mgCalcium: 156mgIron: 3mg
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