Roasted Butternut Squash, Kale, and Quinoa Salad with Balsamic Glaze
Servings 4
Equipment
- Baking Sheet
- Large skillet
Ingredients
- 1 tbsp + 2 tsp of 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. Place into the oven and roast 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.
- 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 large skillet over medium heat with the remaining 2 teaspoons 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.