Kale, Quinoa and Roasted Pumpkin Salad

A blue bowl with kale, quinoa and roasted squash salad.

5 from 1 vote

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!

Prep Time15

Cook Time30

Total Time45

Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 423kcal

Author: Petra

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

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