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Warm Butternut Squash Quinoa Salad with Candied Pecans

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 450
A hearty and flavorful salad combining roasted butternut squash, fluffy quinoa, and sweet candied pecans for a satisfying meal.

Ingredients

Vegetables

  • 6 cups butternut squash (cubed)
  • 6 cups kale (de-stemmed and chopped)
  • 1 Tablespoon oil (avocado)
  • ¼ teaspoon cayenne
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 ½ cups uncooked quinoa
  • 2 ¼ cups water (or broth)
  • ½ cup olive oil
  • 6 Tablespoons balsamic vinegar
  • 2 cloves garlic (minced)
  • 2 Tablespoons water
  • ¼ teaspoon salt
  • ½ cup Maple Spiced Pecans

Optional

  • to taste parsley (dried cranberries) (optional garnish)

Instructions 

  • Roast butternut squash with oil, cayenne, salt, and pepper at 400°F (200°C) for 25-30 minutes.
  • Cook quinoa in water or broth until fluffy, about 15 minutes.
  • Whisk together balsamic vinegar, olive oil, garlic, water, and salt to make dressing.
  • Combine roasted squash, cooked quinoa, and kale; toss with dressing.
  • Top with candied pecans and optional parsley or cranberries before serving.

Notes

For extra flavor, toast the pecans before adding to the salad.
Calories: 450kcal
Cost: $15
Course: Salad
Cuisine: American
Keyword: butternut squash, candied pecans, Quinoa