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Fresh Kale and Quinoa Salad with Roasted Butternut Squash and Pomegranate

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A quick, healthy, and vibrant salad combining massaged kale, fluffy quinoa, sweet roasted butternut squash, and juicy pomegranate seeds, perfect for any occasion.

Ingredients

Scale
  • 1 cup quinoa, rinsed
  • 4 cups fresh kale, stems removed and leaves chopped
  • 1 medium butternut squash, peeled, seeded, and cubed (about 3 cups)
  • 2 tablespoons olive oil (extra virgin preferred)
  • 1/2 teaspoon ground cumin
  • Salt and pepper, to taste
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon honey or maple syrup
  • 1 small garlic clove, minced
  • 1/2 cup pomegranate seeds (fresh or frozen)
  • 1/4 cup toasted pumpkin seeds or walnuts (optional)

Instructions

  1. Rinse 1 cup of quinoa under cold water to remove any bitterness. In a medium saucepan, combine quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and set aside to cool.
  2. Preheat oven to 425°F (220°C). Toss peeled and cubed butternut squash with 2 tablespoons olive oil, 1/2 teaspoon cumin, salt, and pepper. Spread on a baking sheet in a single layer. Roast for 25-30 minutes, turning halfway through, until tender and caramelized on edges.
  3. Remove kale stems and chop leaves into bite-sized pieces. Place kale in a large bowl and massage gently with hands for 2-3 minutes until leaves soften and darken slightly.
  4. In a small bowl or jar, whisk together lemon juice, olive oil, honey, minced garlic, salt, and pepper. Adjust seasoning to taste.
  5. Add cooled quinoa and roasted butternut squash to the massaged kale. Pour dressing over and toss gently to combine evenly.
  6. Sprinkle pomegranate seeds and toasted pumpkin seeds or walnuts on top.
  7. Serve immediately or chill for 30 minutes to let flavors meld.

Notes

Massage the kale well to soften it and reduce bitterness. Roast butternut squash at high heat for caramelization, flipping halfway through. Rinse quinoa to remove bitterness and fluff after cooking. Make dressing just before tossing to avoid wilting kale. Can be served immediately or chilled. Store leftovers in airtight container up to 3 days; add fresh kale before serving for crunch.

Nutrition

Keywords: kale salad, quinoa salad, roasted butternut squash, pomegranate, healthy salad, gluten-free, vegetarian, vegan option

Find it online: https://bakebelle.com/fresh-kale-and-quinoa-salad-recipe-easy-healthy-roasted-butternut-squash-pomegranate-bowl/