QUINOA BUTTERNUT SQUASH SALAD

This salad recipe is the epitome of fall for me. I've long loved roasted squash and potatoes on salad. Adding crunchy kale and quinoa (for some protein) was just what my salad was missing, however. It's a winner and on repeat in our home!

Course Side Dish

Cuisine American

Keyword salad, side dishes, thanksgiving, vegetables, vegetarian

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 222kcal

Author Luci Petlack

Ingredients

3-4 cups kale chopped
2 cups cooked quinoa
1 cup roasted butternut squash*
¼ cup dried cranberries
2-4 ounces light feta OR goat cheese crumbled
dressing
¼ cup olive oil
½ lemon juiced (approx. 2 Tablespoons)
1 tablespoon honey dijon mustard**
¼ teaspoon salt
⅛ teaspoon fresh cracked pepper
⅛ teaspoon ground ginger

Instructions

Combine salad ingredients in large bowl.
Whisk together dressing ingredients. Pour half of dressing into salad. Mix thoroughly. Add remaining salad dressing in small batches until desired flavor.
*How to Roast Squash: skin and cut squash into 1-inch cubes. Coat with 1-2 Tablespoons olive oil, salt, pepper, and ⅛ teaspoon ginger. Roast for 25-30 minutes at 400°F until tender.
**Honey dijon will have a sweeter and more subtle flavor. Deli mustard is best for mustard lovers.

Notes

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