Why make this recipe
Quinoa Salad with Pomegranate, Kale & Butternut Squash is a nutritious and colorful dish that is perfect for any occasion. It combines flavors and textures that make it both delicious and satisfying. The salad is packed with healthy ingredients, providing you with proteins, vitamins, and minerals. Whether you want to enjoy a light lunch, serve it as a side dish, or bring it to a party, this salad is a great choice. Plus, it is easy to prepare and can be made ahead of time!
How to make Quinoa Salad with Pomegranate, Kale & Butternut Squash
Ingredients:
- 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
- 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
Directions:
- Preheat the oven to 375 degrees F.
- Place the diced squash on a baking sheet and toss with olive oil, salt, and pepper.
- Roast the squash for 30 minutes, flipping halfway through, or until soft and tender when pierced with a fork.
- Meanwhile, cook the quinoa in vegetable broth according to package directions.
- While the squash and quinoa are cooking, combine the dressing ingredients in a small bowl or jar and whisk until well combined.
- Place the kale in a large bowl and pour on half the dressing. Massage the leaves for about 2-3 minutes until softened.
- Next, add the cooked quinoa, squash, pomegranate seeds, dried cranberries, pumpkin seeds, and feta cheese to the bowl. Mix until all ingredients are well distributed.
- Pour the remaining dressing over the salad and mix again until everything is evenly coated.
- Place the salad in the fridge for at least 30 minutes to allow flavors to come together.
How to serve Quinoa Salad with Pomegranate, Kale & Butternut Squash
Serve this salad chilled or at room temperature. It makes a great side dish to grilled meats or a vegetarian main dish on its own. You can sprinkle extra feta cheese or pomegranate seeds on top for added presentation.
How to store Quinoa Salad with Pomegranate, Kale & Butternut Squash
Store the salad in an airtight container in the refrigerator. It will stay fresh for 3 to 5 days. The flavors will continue to develop over time, making it even tastier!
Tips to make Quinoa Salad with Pomegranate, Kale & Butternut Squash
- For a bit of spice, you can add some red pepper flakes to the dressing.
- If you want to make it vegan, simply leave out the feta cheese or use a dairy-free substitute.
- You can roast other vegetables like sweet potatoes or carrots for a different flavor.
Variation (if any)
Feel free to switch up the grains! You can use farro, barley, or even brown rice instead of quinoa for a different texture. Adding nuts like walnuts or almonds can also add a nice crunch.
FAQs
1. Can I use frozen butternut squash?
Yes, frozen butternut squash can be used. Just make sure to thaw and drain any excess moisture before roasting.
2. Can I make this salad ahead of time?
Absolutely! This salad can be made a day in advance. Just store it in the fridge and give it a good mix before serving.
3. Is this salad gluten-free?
Yes, as long as you use gluten-free quinoa, this salad is entirely gluten-free.
