Kale and Quinoa Salad with Roasted Butternut Squash
This hearty and flavorful salad combines the sweetness of roasted butternut squash with the earthy bitterness of kale, and the nutty flavor of quinoa. The red onion adds a bit of sharpness, while the feta cheese provides a creamy richness. The dressing is light and tangy, with just a hint of sweetness. It's the perfect salad for a light lunch or dinner, and it's also easy to make ahead of time.
This recipe was inspired by a salad I had at a restaurant in New York City. I loved the combination of flavors and textures, and I knew I had to recreate it at home. I experimented with different ingredients and proportions until I came up with this recipe, which I think is even better than the original. The key to this salad is to roast the butternut squash until it is tender and caramelized. This brings out the squash's natural sweetness and makes it a perfect complement to the other ingredients in the salad. I also like to cook the quinoa in vegetable broth instead of water, which gives it a more flavorful base. The dressing is also important to the salad's success. I use a combination of lemon juice, olive oil, tahini, honey, and salt and pepper. The lemon juice and olive oil provide a bright acidity, while the tahini and honey add a creamy richness and a hint of sweetness. The salt and pepper help to balance out the flavors and bring everything together. This salad is a great way to use up leftover roasted butternut squash. It's also a good way to get your daily dose of fruits and vegetables. It's a versatile salad that can be served as a light lunch or dinner, or as a side dish. It's also easy to make ahead of time, which makes it a great option for busy weeknights.
Kale and Quinoa Salad with Roasted Butternut Squash Kale and Quinoa Salad with Roasted Butternut Squash Kale and Quinoa Salad with Roasted Butternut Squash Kale and Quinoa Salad with Roasted Butternut Squash
Prep time: 15 | Cook time: 35 | Serves: 4
Ingredients
  • 1 cup quinoa
  • 2 cups water
  • 1 butternut squash, peeled and cubed
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bunch kale, chopped
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup feta cheese (optional)
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a large bowl, combine the butternut squash, olive oil, salt, and pepper. Toss to coat.
  3. Spread the squash on a baking sheet and roast for 20-25 minutes, or until tender.
  4. While the squash is roasting, cook the quinoa. In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce heat and simmer for 15 minutes, or until all of the water has been absorbed.
  5. Once the quinoa and squash are both cooked, combine them in a large bowl. Add the kale, red onion, and feta cheese (if using).
  6. In a small bowl, whisk together the lemon juice, olive oil, tahini, honey, and salt and pepper. Pour the dressing over the salad and toss to coat.
  7. Serve immediately.
Why It Works
  • Roasting the butternut squash brings out its natural sweetness and makes it a perfect complement to the other ingredients in the salad.
  • Cooking the quinoa in vegetable broth instead of water gives it a more flavorful base.
  • The dressing is a perfect balance of acidity, creaminess, and sweetness.
  • This salad is a great way to use up leftover roasted butternut squash.
  • It's also a good way to get your daily dose of fruits and vegetables.
  • It's a versatile salad that can be served as a light lunch or dinner, or as a side dish.
  • It's also easy to make ahead of time, which makes it a great option for busy weeknights.