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Peachy the Magazine

Quinoa Salad with Roasted Squash, Dried Cranberries, and Pecans

This recipe is featured in our Holiday 2017 Food + Entertaining article, Reinventing the Classics.

Quinoa Salad with Roasted Squash, Dried Cranberries, and Pecans
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Quinoa Salad with Roasted Squash, Dried Cranberries, and Pecans

Course: Sides
Servings

4

servings

Quinoa with butternut squash for those who prefer whole grains and no gluten. One of our favorites.

ingredients

  • 1 cup quinoa

  • Kosher salt

  • 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

Directions

  • 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.

Notes

  • Recipe from Anna Watson Carl, Delish