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Warm Quinoa, Butternut Squash and Kale Salad

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Eva Amurri shares her Warm Quinoa, Butternut Squash and Kale Salad Recipe

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…
Candied Pecans…
Dressing…
Warm Quinoa, Butternut Squash, Kale Salad

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

Add kale and cook until wilted, about 5 minutes.

Step 4:

Add Quinoa

Add 3 cups of cooked quinoa, stir and cook until warm.

Step 5:

Add pecans, red onion and pecans

Turn off the heat and add dried cranberries, red onion, and candied pecans.

Step 6:

Make Dressing and Serve!

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.

 

Eva Amurri shares her Warm Quinoa, Butternut Squash and Kale Salad Recipe

Warm Quinoa, Butternut Squash and Kale Salad

A delicious and healthy vegetarian option for your guests this Thanksgiving. It is paired with this tasty homemade dressing that is out of this world!
No ratings yet
Prep Time 20 minutes
Cook Time 37 minutes
Total Time 1 hour
Course Salad, Side Dish
Servings 6 people
Calories 390 kcal

Equipment

  • 1 Pan
  • 1 Stove
  • 1 mixing spoon

Ingredients

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

Nutrition Facts
Warm Quinoa, Butternut Squash and Kale Salad
Amount Per Serving
Calories 390 Calories 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.
Keyword Butternut Squash, Cranberries, Kale, Quinoa
Tried this recipe?Let us know how it was!


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Photographs by Julia Dags | Copyright © 2022 Happily Eva After, Inc. All Rights Reserved.

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2 Comments

  1. zidane says:

    very nice food

    11.23.22 Reply
  2. Can the processed food be added with carrots?

    11.27.22 Reply