Butternut Squash Quinoa Salad

This Butternut Squash Quinoa Salad is fall in a bowl! It’s packed with hearty quinoa, roasted butternut squash, crisp apple, kale, and it’s tossed in a sweet, tangy apple cider vinegar dressing. It’s a satisfying fall salad that’s gluten-free, vegan and great for meal prep!

Author: Flavor the Moments

Category: Milk Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 6 servings

Calories: 229 kcal per serving

Ingredients

2 cups - butternut squash
2 tablespoons - olive oil
½ cup - pecan pieces
1 cup - dry quinoa
2 cups - baby kale see note
1 - apple
2 - green onions
½ cup - pomegranate arils
⅛ - salt
⅛ - pepper
6 tablespoons - extra virgin olive oil
¼ cup - apple cider vinegar
2 tablespoons - maple syrup
1 tbsp - dijon mustard
⅛ - salt

Instructions

Preheat the oven to 400 degrees. Place the butternut squash on a large rimmed baking sheet, and toss with the 2 tablespoons olive oil and salt and pepper, to taste. Bake for 30-40 minutes, or until the squash is tender and caramelized.
Toast the pecans in a small skillet over medium to medium low heat, stirring often, for 8-10 minutes or until golden brown and fragrant. Keep a close eye on them as they can burn very quickly. Set aside to cool.
Place the cooked and cooled quinoa, roasted butternut squash, kale green onion, pomegranate and pecans in a large bowl.
Toss with the desired amount of dressing until well coated and season to taste with salt and pepper. Serve and enjoy!