Quinoa, Butternut Squash, and Kale Salad

This quinoa, butternut squash, and kale salad is packed with flavor and nutrients. It combines the earthy taste of quinoa, the sweetness of roasted butternut squash, and the vibrant crunch of kale. Tossed in a flavorful dressing, this salad makes for a satisfying and healthy meal. It is gluten-free, vegan, and suitable for those following a plant-based or vegetarian diet. Enjoy this delicious and nutritious salad as a side dish or a main course!

Ingredients

• 1 cup quinoa
• 2 cups vegetable broth
• 2 cups butternut squash, cubed
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper, to taste
• 4 cups kale, chopped
• 1/4 cup dried cranberries
• 1/4 cup sliced almonds
• 1/4 cup lemon juice
• 2 tablespoons tahini
• 1 tablespoon maple syrup
• 1 clove garlic, minced

Directions

1. Rinse the quinoa thoroughly under cold water.
2. In a saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa and reduce the heat to low. Cover and let it simmer for 15-20 minutes or until the quinoa is cooked and the liquid is absorbed.
3. Preheat the oven to 400°F (200°C).
4. In a large baking dish, toss the cubed butternut squash with olive oil, garlic powder, paprika, salt, and pepper. Roast in the preheated oven for 20-25 minutes or until the squash is tender and slightly caramelized.
5. In a large bowl, combine the cooked quinoa, roasted butternut squash, chopped kale, dried cranberries, and sliced almonds.
6. In a small bowl, whisk together the lemon juice, tahini, maple syrup, and minced garlic until well combined.
7. Pour the dressing over the salad and toss to coat all the ingredients.
8. Serve the quinoa, butternut squash, and kale salad immediately or refrigerate for later. Enjoy!

Interesting Facts