Quinoa Salad With Roasted Squash, Dried Cranberries, and Pecans Recipe

Introduction

This vibrant quinoa salad combines the warm flavors of roasted delicata squash with chewy dried cranberries and crunchy toasted pecans. Finished with tangy balsamic dressing and creamy feta, it’s a satisfying and healthy dish perfect for any season.

Ingredients

• 1 cup quinoa
• Kosher salt
• Freshly ground black pepper
• 1 medium delicata 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

Instructions

1. Step 1: Preheat the oven to 425°F (220°C) and line a baking sheet with aluminum foil.
2. Step 2: In a medium saucepan, combine quinoa and 2 cups of water. Bring to a boil, then reduce heat to low and simmer, covered, for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork, season with salt and pepper, and spread out on a sheet tray to cool completely.
3. Step 3: While the quinoa cooks, arrange the sliced delicata squash on a baking sheet and roast for about 15 minutes, or until tender and golden. Allow to cool slightly.
4. Step 4: In a large bowl, combine the cooled quinoa, roasted squash, sliced kale, toasted pecans, and dried cranberries.
5. Step 5: In a small bowl, whisk together the balsamic vinegar and olive oil. Drizzle over the salad and toss gently to combine. Season with salt and pepper to taste, sprinkle with crumbled feta, and serve.

Tips & Variations

• For extra flavor, toast the pecans in a dry skillet over medium heat until fragrant before adding.
• Swap delicata squash with butternut or acorn squash if unavailable.
• Use spinach or Swiss chard as alternatives to Tuscan kale for a different leafy texture.
• Add a squeeze of fresh lemon juice for brightness before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Because this salad includes roasted squash and kale, it’s best enjoyed cold or at room temperature. Reheat gently if desired, but fresh feta is best added just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, you can prepare the quinoa, roast the squash, and toast the pecans ahead of time. Combine everything shortly before serving to keep the kale crisp and the feta fresh.

Is this recipe vegan?

This recipe as written includes feta cheese, which is not vegan. To make it vegan, omit the feta or substitute with a plant-based cheese alternative.

Quinoa Salad With Roasted Squash, Dried Cranberries, and Pecans Recipe

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★★★★★

5 from 119 reviews

A vibrant and nutritious quinoa salad featuring roasted delicata squash, kale, toasted pecans, dried cranberries, and tangy feta cheese, tossed in a balsamic vinaigrette. Perfect as a wholesome lunch or light dinner, this dish combines warm roasted vegetables with fresh greens and crunchy nuts for a balanced, flavorful meal.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Grains

• 1 cup quinoa
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Vegetables

• 1 medium Delicata squash, seeded and thinly sliced into half moons
• 1 bunch Tuscan kale, thinly sliced and stems removed

Nuts & Dried Fruit

• 1/3 cup pecans, toasted
• 1/3 cup dried cranberries

Dressing & Cheese

• 1 tablespoon balsamic vinegar
• 2 tablespoons extra-virgin olive oil
• 1/3 cup crumbled feta cheese

Instructions

1. Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with aluminum foil to prepare for roasting the squash.
2. Cook Quinoa: In a medium saucepan, combine 1 cup of quinoa with 2 cups of water and a pinch of kosher salt. Bring to a boil, then reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat and let it sit covered for an additional 5 minutes. Fluff with a fork, season with salt and pepper, then spread out on a sheet tray to cool completely.
3. Roast Squash: Arrange the thinly sliced delicata squash on the prepared baking sheet. Roast in the preheated oven for 15 minutes or until tender and golden brown. Remove and let cool slightly.
4. Toss Salad: In a large bowl, combine the cooled quinoa, roasted squash, sliced Tuscan kale, toasted pecans, and dried cranberries. In a small bowl, whisk together balsamic vinegar and extra-virgin olive oil. Drizzle the dressing over the salad and toss gently to combine. Season with additional salt and freshly ground black pepper to taste.
5. Serve: Sprinkle crumbled feta cheese on top of the salad before serving. Serve immediately or chill for later enjoyment.

Notes

• Delicata squash can be substituted with butternut or acorn squash if unavailable.
• For added protein, consider adding grilled chicken or chickpeas.
• To toast pecans, place them in a dry skillet over medium heat for 3–5 minutes, stirring frequently to prevent burning.
• This salad can be served warm, at room temperature, or chilled.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: Quinoa salad, roasted delicata squash, kale salad, healthy salad, vegetarian salad, fall salad, pecans, dried cranberries, feta, balsamic dressing