It was a warm and beautiful fall day today and after getting a few errands done, I was in the mood to cook a nice comforting meal. I decided to roast a whole chicken and make this roasted butternut squash, kale, and quinoa salad topped with feta, dried cranberries, and thinly sliced almonds. I drizzled balsamic glaze on top right before serving and it was tasty! This salad was beautiful and utterly delicious and we all enjoyed it…even the kids. Yay!
Preheat the oven to 350 degrees. Line a baking sheet with tin foil (for easier clean up), coat with olive oil cooking spray.
Place the diced butternut squash on the baking sheet then drizzle with 1 teaspoon of olive oil. Season well with sea salt and freshly cracked pepper, to taste. Place into the oven and roast for 10 minutes. Flip over and roast for an another 10 minutes or until the squash is tender and golden brown. Remove from the oven and let cool.
While the squash is roasting, prepare the quinoa, per package instructions. Side Note: For additional flavor, I cook my quinoa in chicken broth that I seasoned simply with a bit of garlic powder, sea salt, and freshly cracked pepper, to taste. Let the quinoa cool a bit.
Heat a skillet over medium heat with the remaining 1 teaspoon of olive oil. Add the rinsed kale along with crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste. Stir often until the kale is slightly wilted, about 3-4 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Remove from heat and place into a serving bowl. Add the quinoa, butternut squash, dried cranberries, feta, and sliced almonds. Drizzle the top with the balsamic glaze. Toss and serve immediately. Enjoy.