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If you’re like me, then Thanksgiving is ALL about the sides. Sure, I’ll take a slice of Turkey or two, but for me, the holiday is all about filling my plate with the side dishes I’ve loved for decades. I’m a meat eater myself, but increasingly more and more friends of mine, and family members, and becoming Vegetarian. And from what you all tell me via DM and email, many of you are too! I wanted to post one of our family recipes this year that is Vegetarian in case anybody out there is looking for a delicious and healthy Veggie side dish to bring to their Thanksgiving gathering this year.
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This Quinoa, Butternut Squash, and Kale salad is WARM. Yes, you heard that right. it’s the perfect mix between a rice dish and a salad, and it has healthy veggies and lots of protein, too! I love this because it’s nice and hearty and has all the Fall flavors I love. The dressing is delicious, too. The best part about this salad is that it is lovely the next day. We will reheat it and add a fried egg on top for a super healthy breakfast packed with great nutrients!
The candied maple pecans are so easy to make, and they can be added to your charcuterie board or cheese plate as well! You can also leave them off if you don’t like nuts or have an allergy, but I just love the added crunch they bring.
Let me know if you try this salad, I’d love to know how you like it!
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Ingredients…
Quinoa…
- 1 ½ cups uncooked quinoa or 3 cups cooked quinoa
- ½ tbsp extra virgin olive oil
- 3 cups peeled and cubed butternut squash
- 1 tsp sweet paprika
- 1 tbsp maple syrup
- 2 to 3 cups kale packed, stems removed, chopped
- ¾ cup dried cranberries unsweetened
- ¼ cup red onion chopped
Candied Pecans…
- ¾ cup pecans
- 1 tbsp pure maple syrup
- 1 pinch salt
Dressing…
- ¼ cup fresh orange juice from about 1-2 oranges
- 1 tbsp extra virgin olive oil
- 1 Teaspoon salt
- 1/2 Teaspoon black pepper
- 1 Tbsp Champagne vinegar
Step 1:
Prepare candied pecans
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.
Step 2:
Cook Butternut Squash
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.
Step 3:
Add Kale
Step 4:
Add Quinoa
Step 5:
Add pecans, red onion and pecans
Step 6:
Make Dressing and Serve!
Warm Quinoa, Butternut Squash and Kale Salad
Equipment
- 1 Pan
- 1 Stove
- 1 mixing spoon
Ingredients
- 1.5 cups Quinoa
- 1/2 tbsp Extra Virgin Olive Oil
- 3 cups Butternut Squash, peeled and cubed
- 1 tsp Sweet Paprika
- 1 tbsp Maple Syrup
- 3 cups Kale, packed, stems removed and chopped
- 3/4 cup Dried Cranberries
- 1/4 cup Red Onion, Chopped
- 3/4 cup Pecans
- 1 tbsp Pure maple syrup
- 1 pinch Salt
- 1/4 cup Orange juice, freshly squeezed
- 1 tbsp Extra Virgin Olive Oil
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1 tbsp Champagne Vinegar
Instructions
- 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
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very nice food
Can the processed food be added with carrots?