Cozy Fall Quinoa Salad

Cozy Fall Quinoa Salad

Roasted butternut squash, kale, apple, cranberries, pecans, and feta meet fluffy quinoa and a maple Dijon vinaigrette for a hearty fall salad.

Ingredients

  • 1 cups quinoa rinsed and drained
  • 2 cups water or low-sodium vegetable broth
  • 1 medium butternut squash peeled, seeded, and cut into 3/4-inch cubes (about 4 cups)
  • 1 tbsp extra-virgin olive oil for roasting squash
  • kosher salt to taste
  • black pepper to taste
  • smoked paprika pinch, optional
  • 5 cups kale stems removed, chopped
  • 1 large apple Honeycrisp or Gala, chopped
  • 1/4 cups red onion thinly sliced
  • 1/3 cups dried cranberries
  • 1/2 cups pecans toasted and roughly chopped
  • 1/2 cups feta cheese crumbled
  • 1/4 cups extra-virgin olive oil for the vinaigrette
  • 2 tbsp apple cider vinegar
  • 1 1/2 tbsp pure maple syrup
  • 2/3 tbsp Dijon mustard
  • 1 small garlic clove finely minced
  • ground cinnamon pinch, optional

Instructions

  1. Heat the oven to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup.
  2. Toss the butternut squash cubes with 1 tbsp olive oil, a good pinch of salt and pepper, and a pinch of smoked paprika if using. Spread in a single layer with space between pieces and roast for 22 to 28 minutes, flipping once, until golden on the edges and fork-tender.
  3. While the squash roasts, combine rinsed quinoa and water or broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed and the quinoa looks fluffy.
  4. Remove the quinoa from heat, keep covered, and let it rest 5 minutes. Uncover and fluff gently with a fork to release steam.
  5. Make the vinaigrette: In a small jar or bowl, whisk together 1/4 cup olive oil, apple cider vinegar, maple syrup, Dijon, minced garlic, a pinch of salt, a few grinds of black pepper, and a pinch of cinnamon if using until emulsified.
  6. Prep the greens and fruit: Add chopped kale to a large bowl with a drizzle of olive oil and a pinch of salt. Massage with your fingertips for 20 to 30 seconds until slightly softened and darker green. Add the chopped apple and sliced red onion.
  7. Add the warm quinoa to the bowl and drizzle over about two-thirds of the vinaigrette. Toss until the kale is well coated and the quinoa is glossy.
  8. Fold in the roasted squash, dried cranberries, and pecans. Taste and add more vinaigrette, salt, or pepper if needed.
  9. Scatter the feta over the top and toss gently once more, or leave it on top for serving. The salad can be served warm, room temperature, or chilled.
  10. For serving, finish with an extra crack of pepper and a few more pecans for crunch if you like.

Notes

  • If your kale is very tough, remove thicker ribs and massage for a few extra seconds with a tiny splash of olive oil.
  • Toast nuts in a dry skillet over medium heat for 3 to 4 minutes, stirring, until fragrant. Let them cool before adding.
  • If making ahead, keep the dressing and feta separate until serving to preserve texture.

Recipe from Healthy Food Nest · healthyfoodnest.com