Description
A vibrant and nutritious quinoa salad featuring roasted delicata squash, dried cranberries, toasted pecans, and fresh Tuscan kale, all tossed in a tangy balsamic vinaigrette and topped with crumbled feta cheese. This salad is a perfect balance of sweet, savory, and hearty flavors, ideal for a healthy lunch or light dinner.
Ingredients
Scale
Grains
- 1 cup quinoa
- 2 cups water (for cooking quinoa)
Vegetables & Fruits
- 1 medium Delicata squash, seeded and thinly sliced into half moons
- 1 bunch Tuscan kale, thinly sliced and stems removed
- 1/3 cup dried cranberries
Nuts & Cheese
- 1/3 cup pecans, toasted
- 1/3 cup crumbled feta cheese
Dressing & Seasonings
- 1 tablespoon balsamic vinegar
- 2 tablespoons extra-virgin olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with aluminum foil to prepare for roasting the squash.
- Cook Quinoa: In a medium saucepan, combine quinoa and 2 cups of water. Bring it to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 15 minutes until the quinoa is tender and water is absorbed. Remove from heat and let it sit covered for an additional 5 minutes to steam. Then fluff the quinoa with a fork, season with kosher salt and freshly ground black pepper, and spread it out on a sheet tray to cool completely.
- Roast Squash: While the quinoa is cooking, arrange the thinly sliced delicata squash on a prepared baking sheet. Roast in the preheated oven for about 15 minutes until the squash is tender and golden brown. Remove and allow it to cool slightly.
- Assemble Salad: In a large mixing bowl, combine the cooled quinoa, roasted squash, thinly sliced Tuscan kale, toasted pecans, and dried cranberries. In a small bowl, whisk together balsamic vinegar and extra-virgin olive oil. Drizzle this dressing over the salad and toss gently until everything is well combined.
- Finish and Serve: Taste and adjust seasoning with additional salt and freshly ground black pepper if needed. Sprinkle the crumbled feta cheese evenly on top of the salad. Serve immediately or refrigerate for later consumption.
Notes
- Delicata squash skin is edible once roasted, so no need to peel it.
- To toast pecans, place them in a dry skillet over medium heat, stirring frequently until fragrant, about 5 minutes.
- You can substitute kale with spinach or Swiss chard if preferred.
- For a vegan version, omit the feta cheese or substitute with a plant-based cheese alternative.
- This salad can be served warm, at room temperature, or chilled.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Keywords: quinoa salad, roasted squash salad, delicata squash, kale salad, healthy salad, vegetarian salad, autumn salad, easy quinoa recipe
