This recipe is featured in our Holiday 2017 Food + Entertaining article, Reinventing the Classics.
Quinoa Salad with Roasted Squash, Dried Cranberries, and PecansCourse: Sides
Quinoa with butternut squash for those who prefer whole grains and no gluten. One of our favorites.
1 cup quinoa
Freshly ground black pepper
1 medium Delicata or Butternut squash, seeded and thinly sliced into half moons
1 bunch Tuscan kale, thinly sliced and stems removed
1⁄3 cup pecans, toasted
1⁄3 cup dried cranberries
1 tablespoon balsamic vinegar
2 tablespoons extra-virgin olive oil
1⁄3 cup crumbled feta
- Preheat oven to 425 degrees and cover a baking sheet with aluminum foil. In a medium saucepan, combine quinoa and 2 cups water. Bring to a boil, then reduce heat and simmer, covered, 15 minutes. Turn off heat and let sit 5 minutes, then fluff with a fork and season with salt and pepper. Spread out on a sheet tray to cool completely. Meanwhile, arrange squash on a baking sheet and roast until tender and golden, 15 minutes. Let cool slightly.
- In a large bowl, toss together quinoa, squash, kale, pecans and cranberries. In a small bowl, whisk together balsamic vinegar and olive oil. Drizzle over salad and toss gently to combine. Season with salt and pepper, crumble feta on top, and serve.
- Recipe from Anna Watson Carl, Delish