Roasted Butternut Squash Salad with Kale and Quinoa
This nutrient-dense, plant-based salad combines caramelized maple-glazed butternut squash with fluffy tri-color quinoa and massaged dino kale. Featuring a harvest-inspired blend of dried cranberries, crunchy roasted pecans, and pomegranate seeds, this dish is a sophisticated centerpiece that balances earthy and sweet flavors. Whether served as a hearty, protein-rich main or a celebratory side dish, it offers a satisfying, wholesome experience that is naturally gluten-free and perfectly suited for autumn gatherings or healthy weeknight dining.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 6 servings 1x
- Category: Dinner
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 large butternut squash, cubed into 8 cups
3 tablespoons olive oil
3 tablespoons maple syrup
1/2 teaspoon salt
Freshly cracked black pepper to taste
1 tablespoon fresh sage
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme
1 cup dry tri-color quinoa
2 cups water
6 leaves dino kale, stems removed and julienned
1 cup dried cranberries
10 ounces toasted pecan halves
3/4 cup pomegranate seeds
Instructions
Preheat oven to 400°F.
In a large bowl, toss the cubed butternut squash with olive oil, maple syrup, salt, pepper, sage, rosemary, and thyme.
Spread squash on a baking sheet and roast for 25-30 minutes until tender and caramelized.
While squash roasts, rinse quinoa and combine with water in a saucepan; bring to a boil, then simmer covered for 15 minutes before fluffing with a fork.
In a large serving bowl, place the julienned kale and massage it slightly to soften.
Add the cooked quinoa, roasted squash, pecans, cranberries, and pomegranate seeds.
Toss gently to combine and serve warm or at room temperature.
Notes
Massage the kale with a drizzle of olive oil for a few minutes before adding other ingredients to ensure a tender texture. Store leftovers in an airtight container for up to 3 days in the refrigerator.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 18g
- Sodium: 280mg
- Fat: 19g
- Saturated Fat: 2.5g
- Carbohydrates: 48g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg