Quinoa Salad With Roasted Squash, Dried Cranberries, and Pecans Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with aluminum foil to prepare for roasting the squash.
- 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.
- 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.
- 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.
- 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
