This Kale Quinoa Salad with Roasted Squash is such a great salad to make this time of year. I made a homemade Maple Vinaigrette which really blends in an incredible flavor!
I can’t believe it’s March already, I mean seriously where does the time go? I don’t know about you guys but I am so ready for spring!
This time of the year I like to incorporate more salads into my meals, but technically it’s still winter so I also am still craving all the squash things.
So I thought, hey why not mix the two together to create a hearty, healthy salad!
One of the great things about this Kale Quinoa Salad with Roasted Squash is that it really holds up well the next day. In fact it seems to get better since Kale doesn’t get soggy for at least 2-3 days.
That makes this the perfect salad to prep ahead of time. Here’s what you need to make this.
For the Salad:
- 1 small Acorn Squash
- 2 Tbs EVOO
- Sea Salt and Pepper
- 1/2 cup dry Quinoa
- 2 bunches Red or Green Kale
- 1/2 cup Raw Cashews
- 1/2 cup Dried Cranberries
For the Maple Vinaigrette Dressing:
- 1/3 cup EVOO
- 3 Tbs Balsamic Vinegar
- 3 tsp Maple Syrup
- 1/4 tsp Sea Salt
- 1/4 tsp Black Pepper
Preheat oven to 400 degrees Fahrenheit, cut Acorn Squash in half and scoop out seeds. Slice Acorn Squash into 3/4 inch slices and place onto a baking sheet. Drizzle both sides with EVOO and sprinkle lightly with Salt and Pepper.
Bake for 20 minutes or until squash pierces easy with a fork, flipping half way through. While Squash is cooking prepare Quinoa as directed.
Wash and remove thick stems from Kale. Chop Kale into bite size pieces and place in a large bowl. Whisk all ingredients for the Maple Vinaigrette into a small bowl and pour desired amount onto the Kale until all the leaves are covered.
Massage Kale for 1 minute making sure dressing is mixed in well, this will help soften the leaves. Add cooked Quinoa and mix well. Add cooked Squash slices, Cashews and Cranberries.
That’s it! Now get ready to nosh on all of this protein packed goodness!
What to serve with Kale Quinoa Salad?
- Spinach and Provolone Stuffed Chicken Breast
If you try this recipe let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it tastefulventure on Instagram! I LOVE seeing what you guys cook up. ?
Cheers!
Kale Quinoa Salad with Roasted Squash
This Kale Quinoa Salad with Roasted Squash is such a great salad to make this time of year. I made a homemade Maple Vinaigrette which really blends in an incredible flavor!Ingredients
For the Salad:
- 1 small Acorn Squash
- 2 Tbs EVOO
- Sea Salt and Pepper
- 1/2 cup dry Quinoa
- 2 bunches Red or Green Kale
- 1/2 cup Raw Cashews
- 1/2 cup Dried Cranberries
For the Maple Vinaigrette Dressing:
- 1/3 cup EVOO
- 3 Tbs Balsamic Vinegar
- 3 tsp Maple Syrup
- 1/4 tsp Sea Salt
- 1/4 tsp Black Pepper
Instructions
- Preheat oven to 400 degrees Fahrenheit
- Cut Acorn Squash in half and scoop out seeds
- Slice Acorn Squash into 3/4 inch slices
- Place onto a baking sheet, drizzle both sides with EVOO and sprinkle lightly with Salt and Pepper
- Bake for 20 minutes or until squash pierces easy with a fork, flipping half way through
- While Squash is cooking prepare Quinoa as directed
- Wash and remove thick stems from Kale
- Chop Kale into bite size pieces and place in a large bowl
- Whisk all ingredients for the Maple Vinaigrette into a small bowl and pour desired amount onto the Kale until all the leaves are covered
- Massage Kale for 1 minute making sure dressing is mixed in well, this will help soften the leaves
- Add cooked Quinoa and mix well
- Add cooked Squash slices, Cashews and Cranberries
- Enjoy!
Notes
Keep any leftover Maple Vinaigrette in an air tight container in the fridge. You can prep the Squash and Quinoa the night before and store in the fridge until you are ready to make your salad to save on time.Nutrition
Calories: 252kcalCarbohydrates: 24gProtein: 4gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gSodium: 152mgPotassium: 326mgFiber: 2gSugar: 8gVitamin A: 474IUVitamin C: 9mgCalcium: 38mgIron: 2mgTried this recipe?Let us know how it was!More Squash Recipes
- How to Roast Acorn Squash
- Butternut Squash Chicken Chili
- Coconut Squash Soup with Turmeric and Ginger
- Butternut Squash and Sage Risotto
- Spaghetti Squash Pizza Boats
- Garlic Parmesan Spaghetti Squash
- Roasted Acorn Squash and Apple Soup
- Butternut Squash and Spinach Frittata
- Coconut Curry Butternut Squash Soup
- Italian Spaghetti Squash Boats
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