Roasted Butternut Squash Salad With Kale and Quinoa | Entertaining with Beth

Entertaining with Beth

Name: Roasted Butternut Squash Salad With Kale and Quinoa
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 10
Cuisine: International
Ingredients: Organic Butternut Squash; Asturi Bruschettini, Classico Virgin Olive Oil; O Organics Maple Syrup, Organic, 100% Pure; Morton Iodized Salt, 26 Ounce; Morton Black Peppercorn Grinder; North Shore Living Sage; O Organics Rosemary, Organic; Litehouse Freeze Dried Thyme; SEEDS OF CHANGE Organic Quinoa & Brown Rice with Garlic Pouch; Lacinato (Dinosaur) Kale; Naturipe Farmed Fresh Cranberries; Signature Farms Pecan, Halves, Unsalted; POM Wonderful Pomegranate Honey Green Tea; Bragg Organic Raw Unfiltered Apple Cider Vinegar; Follow Your Heart Grapeseed Oil Vegenaise; Cara Cara Orange

Print recipe

Roasted Butternut Squash Salad With Kale and Quinoa

Serves 1020 mins prep10 mins cook

A roasted butternut squash salad with kale and quinoa is a fantastic Vegetarian Thanksgiving Recipe which can also serve as a Gluten-Free Stuffing idea too!

0 servings

What you need

butternut squash

Asturi Bruschettini, Classico Virgin Olive Oil

tbsp extra-virgin olive oil

O Organics Maple Syrup, Organic, 100% Pure

tbsp maple syrup

tsp salt

black peppercorn

tbsp sage

tbsp rosemary

tbsp dried thyme

SEEDS OF CHANGE Organic Quinoa & Brown Rice with Garlic Pouch

cup cooked quinoa

lacinato kale

cup cranberries

oz pecan halves

POM Wonderful Pomegranate Honey Green Tea

cup pomegranate

Bragg Organic Raw Unfiltered Apple Cider Vinegar

tbsp apple cider vinegar

Follow Your Heart Grapeseed Oil Vegenaise

tbsp grapeseed oil

orange

Shop Recipe

Instructions

Place 2 cups of water in a medium-sized pot. Add 1 cup of quinoa and cook according to package instructions. Fluff with a fork and allow to cool. Place in an airtight container and refrigerate until ready to serve.

Place squash cubes in a large bowl, add olive oil, maple syrup, salt, pepper, sage, rosemary and thyme. Toss to coat. Roast in a 475F oven for 15-20 minutes or until soft and caramelized.

Lower oven to 375F place pecans on a sheet pan and bake for 5 minutes remove from oven and allow to cool.

Remove ribs from the dino kale and chop into thin ribbons. Place it in a large bowl, add the cooled quinoa, cooled squash, the cranberries, pecans and pomegranate seeds. Drizzle with dressing and toss to coat. Transfer to a shallow serving place and serve immediately.

View original recipe