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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Servings: 8 servings
Calories: 315kcal
Ingredients
- 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:
- 2 tbsp balsamic vinegar
- 1/4 cup olive oil
- 1 tbsp pure maple syrup
- 1 tsp Dijon mustard
- Pinch of salt
Instructions
- 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.
Nutrition
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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