Harvest Salad with Quinoa and Butternut Squash

• Incredible flavor that will be the talk of the table, whether you’re a salad lover or not
• A simple and oh-so-delicious Apple Cider Vinaigrette
• Contains heart-healthy fats from olive oil, nuts, and seeds
• A naturally gluten-free salad, and can be made dairy-free and nut-free with modifications
• Chock-full of nutritious ingredients, including butternut squash, kale, quinoa, apple, celery, olive oil, pecans, pomegranate seeds, and roasted pumpkin seeds
• The perfect beautiful side dish for your Thanksgiving menu

Butternut Squash is a winter squash with pale orange skin and a bright orange interior. It’s a hard and firm vegetable that resembles an oversized elongated pear. One cup of winter squash contains 60-70 calories and 3 grams of fiber. Here are a few reasons why butternut squash is good for you:

• Great for immunity – the bright orange color of butternut squash comes from the beta-carotene and alpha-carotene. This is converted by the body to vitamin A, which is important for immunity.
• Supports eye health – lutein and zeaxanthin are antioxidants found in yellow fruits and vegetables. These antioxidants support eye health.
• Good source of fiber – butternut squash contains a good source of fiber which is known to help with digestion and maintaining stable blood sugars.

There are several steps of this Harvest Quinoa Salad recipe that you can complete a day or two in advance. They are as follows:

• Peel and cube the squash. Roast the squash cubes then let them cool to room temperature. Store in and airtight container in the fridge.
• Cook the quinoa. Let it cool and store in an airtight container in the fridge.
• Whisk together the vinaigrette and store it in a small mason jar or container in the fridge.
• Toast the pecans and store them in a small airtight container or zip-top bag.

Toasting is a great way to enhance the flavor of nuts and add a little extra crunch to them. We think that toasting nuts is always worth an extra 5 to 10 minutes. Our favorite methods are to toast nuts on the stovetop or in the oven. Choose the method you prefer.

How To Toast Pecans On The Stovetop: Place a skillet over medium heat. Add the nuts to the hot skillet. Heat until the nuts give off a toasted aroma, 4-6 minutes. Be sure to stay near the stove, watch them closely, and stir often to avoid burning. Once the pecans are fragrant and golden brown, remove from the heat and transfer to a plate or shallow dish to cool.

How To Toast Pecans In The Oven: Preheat the oven to 400℉. Place the pecans on a small sheet pan. Toast in the oven for 4-5 minutes, watching closely to avoid burning. Once pecans are fragrant and golden brown, remove from the oven.

Ingredients

For the Salad:

• 1 medium butternut squash, seeds and pulp removed, peeled and cut into ½ inch cubes (4-5 cups)
• 1 tablespoons avocado or olive oil
• Fine salt and black pepper
• ½ cup uncooked quinoa
• 1 cup water
• 4–5 cups chopped curly kale leaves (stems removed)
• 1 medium apple, cored and diced 
• 3 celery stalks, diced (¾ cup)
• ½ small red onion, thinly sliced (about ½ cup)
• 1 cup crumbled feta cheese (omit for dairy-free and vegan) 
• ¼ cup roasted pumpkin seeds
• ½ cup pecans (omit for nut-free)
• ½ cup pomegranate seeds (may substitute dried cranberries or dried cherries)

For the Apple Cider Vinaigrette:

• ½ cup avocado or olive oil
• ¼ cup apple cider vinegar
• 2 tablespoons pure maple syrup
• 1 tablespoons Dijon mustard
• 2 garlic cloves, minced
• Fine salt and black pepper

Instructions

1. Make the squash: Preheat the oven to 375℉ degrees. Add the cubed butternut squash to a baking pan and toss with oil. Season with salt and pepper. Roast in the preheated oven for 45-55 minutes or until slightly golden brown on the edges, tossing the squash halfway through the baking time. Allow the squash to cool for 15-20 minutes before adding to the salad. 
2. Make the quinoa: In a fine mesh strainer, rinse the quinoa. Add the quinoa, water, and a pinch of salt to a small saucepan over medium heat. Bring to a boil, then lower the heat to a simmer and cook covered for 15 minutes. Remove from heat and let sit for 10 minutes. Uncover and toss with a spoon or fork. Allow quinoa to cool before adding it to the salad.
3. Make the vinaigrette: In a small bowl, combine the oil, vinegar, pure maple syrup, mustard, garlic and a pinch of salt and pepper. Whisk well to combine and set aside. 
4. Toast the pecans: Add the pecans to a small skillet over medium heat. Toast the pecans for 6-8 minutes or until pecans give off a nutty aroma, tossing occasionally to prevent burning. Remove from heat and place on a cutting board. Chop and set aside. 
5. Assemble the salad: In a large bowl add the kale with a pinch of salt. Massage the kale for 1 minute. Then add the quinoa, butternut squash, apples, celery, onion, feta cheese, pumpkin seeds, toasted pecans, and pomegranate seeds. Just before serving, add the vinaigrette, and toss gently to coat.

Notes

Several of the ingredients can be prepared the day before. To save time, we recommend making the quinoa, toasting the pecans, making the vinaigrette, and cubing the squash the day before you plan to serve this salad.

Nutrition Information

• Serving Size: 1/10th of salad (3/4 cup)
• Calories: 268
• Fat: 18 g
• (Sat Fat: 4 g)
• Sodium: 184 mg
• Carbohydrate: 15 g
• (Fiber: 3 g
• Sugar: 10 g)
• Protein: 6 g
• Cholesterol: 13 mg

© The Real Food Dietitians