Quinoa Salad With Roasted Squash, Dried Cranberries, and Pecans

Yields:
4
Prep Time:
15 mins
Total Time:
30 mins
Proof that quinoa salads are anything but boring: This recipe, loaded with sweet roasted squash, kale, and feta, is a total flavor bomb.
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Ingredients
- 1 cup
quinoa
kosher salt
Freshly ground black pepper
- 1
medium Delicata squash, seeded and thinly sliced into half moons
- 1
bunch Tuscan kale, thinly sliced and stems removed
- 1/3 cup
pecans, toasted
- 1/3 cup
dried cranberries
- 1 Tbsp.
balsamic vinegar
- 2 Tbsp.
extra-virgin olive oil
- 1/3 cup
crumbled feta
Directions
- Step 1Preheat oven to 425° and cover a baking sheet with aluminum foil.
- Step 2In a medium saucepan, combine quinoa and 2 cups water. Bring to a boil, then reduce heat and simmer, covered, 15 minutes. Turn off heat and let sit 5 minutes, then fluff with a fork and season with salt and pepper. Spread out on a sheet tray to cool completely.
- Step 3Meanwhile, arrange squash on a baking sheet and roast until tender and golden, 15 minutes. Let cool slightly.
- Step 4In a large bowl, toss together quinoa, squash, kale, pecans, and cranberries. In a small bowl, whisk together balsamic vinegar and olive oil. Drizzle over salad and toss gently to combine. Season with salt and pepper, crumble feta on top, and serve.
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