Roasted Winter Squash and Quinoa Salad
Great with nearly any type of winter squash. Serve this salad hot or cold. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.
Ingredients
- 6 cups acorn squash* or winter squash of choice
- 1 tbsp extra virgin olive oil
- ½ tsp seasoned salt
- ½ tsp pepper freshly cracked
- 1 small onion* finely chopped
- 2 cups kale* baby, chopped
- ½ cup dried cranberries
- ½ cup pecans or walnuts, chopped
Instructions
- Preheat oven to 400 F. Peel and cube squash. Line a baking sheet with tin foil.
- In a large bowl, toss squash with oil, salt, and pepper. Spread squash in a single layer onto prepared baking sheet.
- Roast for 20 minutes, turning once, or until squash is tender and lightly browned.
- Meanwhile, rinse quinoa and place in a medium pot with 1½ cups water. Bring to a boil, reduce to a simmer, and cook partially covered until liquid is absorbed, 18 - 20 minutes.
- Combine the roasted squash, quinoa, onion, kale, cranberries, and nuts in a large bowl. Whisk vinaigrette ingredients and dress salad just before serving. Serve warm or cold.
Nutrition
Calories: 399kcalCarbohydrates: 43gProtein: 5gFat: 27gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 18gSodium: 326mgPotassium: 985mgFiber: 6gSugar: 13gVitamin A: 4127IUVitamin C: 65mgCalcium: 138mgIron: 3mg
