Butternut Squash and Kale Quinoa Salad - Vegetarian
The Butternut Squash and Kale Quinoa Salad is a delightful combination of autumn's best flavors wrapped in one nutritious and hearty dish. The roasted butternut squash provides a touch of sweet earthiness that pairs perfectly with the nutty quinoa and the tender kale.
Ingrédients
- 1 cup quinoa, rinsed
- 2 cups water
- 1 medium butternut squash, peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups kale, stems removed and chopped
- 1/4 cup dried cranberries
- 1/4 cup pumpkin seeds
- 2 tablespoons apple cider vinegar
- 2 tablespoons maple syrup
- 1/4 cup feta cheese, crumbled (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a medium saucepan, bring the water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and set aside to cool.
- Meanwhile, place the diced butternut squash on a baking sheet. Drizzle with 1 tablespoon of olive oil, and sprinkle with cumin, smoked paprika, salt, and black pepper. Toss to coat.
- Roast the squash in the preheated oven for 25-30 minutes, turning once, until tender and slightly caramelized. Remove from the oven and let cool.
- In a large bowl, massage the kale with the remaining tablespoon of olive oil until tender and wilted.
- Add the cooked quinoa, roasted butternut squash, dried cranberries, and pumpkin seeds to the bowl with the kale.
- In a small bowl, whisk together the apple cider vinegar and maple syrup to make the dressing.
- Pour the dressing over the salad and toss to combine. Sprinkle with crumbled feta cheese, if using.
- Serve immediately or refrigerate to let the flavors meld.
Nutrition (per 100g)
Serving: 100g | Calories: 320kcal | Carbohydrates: 45g | Protéines: 9g | Fat: 12g | Sucre: 10g
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