Name: Quinoa Salad With Roasted Squash, Dried Cranberries, and Pecans
Prep time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 c. 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 c. pecans, toasted; 1/3 c. dried cranberries; 1 tbsp. balsamic vinegar; 2 tbsp. extra-virgin olive oil; 1/3 c. crumbled feta

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.

Quinoa Salad With Roasted Squash, Dried Cranberries, and Pecans

Ingredients

Directions

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