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Warm Quinoa, Butternut Squash and Kale Salad with Easy Maple Candied Pecans

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 450
This warm salad combines nutritious quinoa, roasted butternut squash, and kale, topped with sweet maple candied pecans for a delightful flavor.

Ingredients

Grains

  • 1.5 cups uncooked quinoa (or 3 cups cooked quinoa)

Vegetables

  • 3 cups peeled and cubed butternut squash (pre-cut for convenience)
  • 2-3 cups kale (packed, stems removed, chopped)
  • 3/4 cup dried cranberries (unsweetened)
  • 3/4 cup pecans
  • 1/4 cup red onion (chopped)
  • 1/4 cup fresh orange juice (from about 1-2 oranges)
  • 1 tbsp maple syrup
  • 1 tbsp extra virgin olive oil
  • 1 pinch sea salt
  • 1 tbsp pure maple syrup

Instructions 

  • Rinse quinoa thoroughly, then cook in stock for 15 minutes and let stand.
  • Toast pecans in a skillet, add maple syrup and salt, then cool on baking sheet.
  • Sauté butternut squash with olive oil, paprika, salt, and pepper until tender, then add maple syrup.
  • Add kale to the skillet and cook until wilted, then stir in cooked quinoa.
  • Mix in cranberries, red onion, and candied pecans, then drizzle with orange juice and olive oil.

Notes

Use pre-cut butternut squash to save time.
Calories: 450kcal
Cost: $15
Course: Salad
Cuisine: American
Keyword: Quinoa