Roasted Butternut Squash, Kale, and Quinoa Salad with Balsamic Glaze
Servings 4
Equipment
- Baking Sheet
- Large skillet
Ingredients
- 2 tbsp olive oil divided
- 1 cup butternut squash peeled & diced
- ½ cup quinoa cooked per package instructions
- 4 cups kale chopped
- Pinch of crushed red pepper flakes
- Sea salt and freshly cracked pepper to taste
- 1 clove of garlic minced
- 1 tbsp dried cranberries
- 1 tbsp feta cheese
- 1 tbsp sliced almonds
- Balsamic glaze
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and coat with olive oil cooking spray.
- Place the diced butternut squash on the baking sheet, then drizzle with 1 tablespoon of olive oil. Season well with sea salt and freshly cracked pepper, to taste.
- Roast in the oven for 10 minutes. Flip over and roast for another 10 minutes, or until the squash is tender and golden brown. Remove from the oven and let cool.
- Meanwhile, prepare the quinoa per the package instructions. Side Note: For added flavor, I cook my quinoa in chicken broth seasoned simply with a bit of garlic powder, sea salt, and freshly cracked pepper to taste. Let the quinoa cool a bit.
- Heat a large skillet over medium heat with the remaining tablespoon 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 the heat and place in a serving bowl.
- Add the quinoa, butternut squash, dried cranberries, feta, and sliced almonds. Drizzle with the balsamic glaze.
- Toss and serve immediately. Enjoy.