This fall kale salad features roasted pumpkin, sweet and tangy cranberries, salty feta cheesy and fluffy quinoa all tossed in a zesty maple dijon dressing. It's the perfect salad for meal prep as it doesn't get soggy even after being coated with the dressing, and is also delicious as a holiday side dish!
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📖 Recipe
Kale, Quinoa and Roasted Pumpkin Salad
This fall kale salad features roasted pumpkin, sweet and tangy cranberries, salty feta cheesy and fluffy quinoa all tossed in a zesty maple dijon dressing. It's the perfect salad for meal prep as it doesn't get soggy even after being coated with the dressing, and is also delicious as a holiday side dish!
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Ingredients
For the roasted squash
- 400 g pumpkin cubed into 1" cubes
- 2 teaspoon maple syrup
- 2 teaspoon olive oil
- 1 tablespoon fresh rosemary chopped
For the quinoa
- ½ cup dry quinoa
- ¼ teaspoon salt
- ¾ cup filtered water
For the salad
- 55 g pecans ½ cup
- ½ cup dried unsweetened cranberries
- ½ cup crumbled feta cheese vegan if needed
- 150 g kale without stems, chopped measured after removing the stems
For the vinaigrette
- 3 tablespoon olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 tablespoon dijon mustard
- ½ teaspoon salt
- Freshly cracked black pepper, to taste
Step-by-step imagesScroll back to find detailed recipe photos!
Instructions
- Preheat oven to 400ºF (200ºC) and line a baking sheet with parchment paper. Add all of the ingredients for the pumpkin and toss to combine. Bake in the oven for 35 minutes, flipping at the 20-minute mark.400 g pumpkin, 2 teaspoon maple syrup, 2 teaspoon olive oil, 1 tablespoon fresh rosemary
- In the meantime, cook the quinoa. Rinse it under cold water, then add to a saucepan with the water and salt. Whisk, cover with a lid, and set over medium or medium-low heat. Cook for 15 minutes, without opening the lid. When the timer goes off, remove it from the heat and let it steam for another 10 minutes without opening the lid. When ready, fluff up with a fork and transfer to a large plate, in a single layer, so it cools faster.½ cup dry quinoa, ¼ teaspoon salt, ¾ cup filtered water
- In the meantime, dressing. Mix all of the ingredients in a small bowl or a jar until emulsified.3 tablespoon olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon maple syrup, 1 tablespoon dijon mustard, ½ teaspoon salt, Freshly cracked black pepper, to taste
- Prep the kale- add it to a large bowl and toss with ⅓ of the dressing. Messages it for a few minutes, or until it softens.150 g kale without stems, chopped
- Prep the salad by adding all of the ingredients to the bowl with the kale - roasted squash, cooked and cooled quinoa, dried cranberries, pecans, feta cheese, and the rest of the dressing. Toss until well coated. Serve!55 g pecans, ½ cup dried unsweetened cranberries, ½ cup crumbled feta cheese
Nutrition
Serving: 1serving | Calories: 423kcal | Carbohydrates: 52.1g | Protein: 9.2g | Fat: 21.9g | Saturated Fat: 4.4g | Polyunsaturated Fat: 4.7g | Monounsaturated Fat: 11.1g | Trans Fat: 0.2g | Cholesterol: 16.7mg | Sodium: 772.7mg | Potassium: 680.6mg | Fiber: 9.6g | Sugar: 23.7g | Vitamin C: 52.5mg | Calcium: 268.4mg | Iron: 2.9mg
Nutrition information is a rough estimate calculated with third-party calculations without including the optional ingredients.
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