Butternut Squash and Kale Quinoa Salad
 
 
Makes 8 servings
Ingredients
Salad:
  • 3 cups water
  • 1½ cups uncooked quinoa, rinsed and drained
  • ½ teaspoon sea salt, plus more, to taste
  • 2 tablespoons olive oil
  • 1 small red onion, diced
  • 2 garlic cloves, minced
  • ½ small butternut squash, peeled, seeded and cut into ½" cubes
  • freshly ground black pepper
  • 1½ cups packed torn kale leaves
  • ½ cup dried cranberries
  • ½ cup chopped toasted pecans (see notes)
Dressing:
  • ¼ cup olive oil
  • 1 tablespoon fig balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon orange marmalade
  • 1 garlic clove, minced
  • sea salt and freshly ground black pepper, to taste
Instructions
Make the salad:
  1. In a medium sauce pan, combine the water, quinoa and salt. Bring to a boil and then reduce heat to low. Cover and simmer until water is absorbed, 15-20 minutes. Transfer to a large bowl and toss frequently until cool.
  2. Meanwhile, in a large fry pan, heat olive oil over medium heat. Add onion and cook until translucent, about 5 minutes.
  3. Add garlic and butternut squash, cover and cook, stirring occasionally, until tender, about 10 minutes. Season with salt and pepper to taste. Remove from heat and set aside to cool.
  4. Add sautéed vegetables, kale, dried cranberries and pecans to bowl with quinoa.
Make the dressing:
  1. In a small bowl, combine the dressing ingredients (olive oil through garlic) and whisk until emulsified. Season with salt and pepper to taste.
  2. Drizzle dressing over quinoa mixture and toss gently to combine. Season with additional salt and pepper to taste. Serve at room temperature or slightly chilled.
Notes
To toast raw pecans, cook them in a fry pan over medium-low heat, stirring occasionally, until fragrant, about 5 minutes. Let cool and then chop.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/butternut-squash-kale-quinoa-salad/