Heat a non-stick skillet over medium-high heat. Place the pecans in a single layer and toast until fragrant. Always keep an eye on the pecans because they can burn very quickly. When the pecans are toasted, add the maple syrup and a pinch of salt, and stir to coat the pecans. Cook for an additional 30 to 45 seconds, stirring constantly to make sure it doesn't burn. Set them aside and let them cool.
Heat olive oil in a non-stick skillet. Add butternut squash and paprika. Season with sea salt and freshly cracked pepper, to taste. Stir to cover the squash with the spice. Cook on medium heat until brown on the outside and soft on the inside, about 10 minutes. When they are almost ready, stir in maple syrup and finish cooking. From now on, stir gently to make sure the squash doesn't end up mashed.
Add kale and cook until wilted, about 5 minutes.
Add 3 cups of cooked quinoa, stir and cook until warm.
Turn off the heat and add dried cranberries, red onion, and candied pecans.
In a small bowl, whisk together orange juice and olive oil. Season with sea salt and freshly cracked pepper, to taste. Drizzle over warm salad, toss and serve immediately.
Nutrition
Nutrition Facts
Warm Quinoa, Butternut Squash and Kale Salad
Amount Per Serving
Calories 390Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2g13%
Polyunsaturated Fat 5g
Monounsaturated Fat 8g
Sodium 419mg18%
Potassium 717mg20%
Carbohydrates 58g19%
Fiber 8g33%
Sugar 18g20%
Protein 9g18%
Vitamin A 10986IU220%
Vitamin C 52mg63%
Calcium 161mg16%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.