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Butternut Squash Quinoa Salad with Kale and Candied Pecans | FrugalNutrition

Warm Butternut Squash Quinoa Salad with Candied Pecans


  • Author: Caitlin

Description

This vegan, gluten-free warm salad is the perfect side for holiday dinner, entertaining, and fall potlucks! Take advantage of seasonal flavors like butternut squash, kale, and pecans.


Scale

Ingredients

Squash:

  • 6 cups cubed butternut squash
  • 1 Tablespoon oil (avocado)
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Quinoa:

  • 1.5 cups uncooked quinoa
  • 2 1/4 cup water (or broth)
  • 1/4 teaspoon salt

Dressing:

  • 1/2 cup olive oil
  • 6 Tablespoons balsamic vinegar
  • 2 medium cloves garlic, minced
  • 2 Tablespoons water
  • 1/4 teaspoon salt

For Serving:

  • 1/2 cup Maple Spiced Pecans
  • Optional: parsley, dried cranberries

Instructions

Squash:

  • Preheat oven to 400ºF.
  • Combine cubed squash, oil, and spices (salt, pepper, cayenne) on large baking sheet. Toss together to coat. Bake on 400ºF for 25 minutes or until soft when poked with a fork.

Quinoa:

  • Thoroughly rinse 1 1/2 (1.5) cups quinoa. Add to a large pot with 2 1/4 cups (2.25) water. Bring to a boil, then reduce to a simmer. Cover and simmer for 15 minutes.
  • When the quinoa is done, remove from heat and immediately add the chopped kale to the pot (just on top of the quinoa, no need to stir) and cover for about 10 minutes, or until the kale has slightly wilted and turned bright green.

Dressing:

  • Combine the dressing ingredients in a jar and shake vigorously to combine.

For Serving:

  • Combine all ingredients in a large bowl and stir well to combine. Top each serving with crispy candied pecans (they will lose their crisp if you stir them in too early).

Notes

Wait to add the pecans until serving time to ensure they stay crisp.

Stir in dried cranberries or feta cheese if desired.

Nutrition label is based on 8 servings.

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