Warm Butternut Squash Kale Quinoa Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warm salad of roasted spiced butternut squash and quinoa tossed with kale, pepitas, and dried fruit in a tangy cider-Dijon dressing. Wholesome and satisfying as a light meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 clove garlic (grated (see notes))
- 1/4 cup apple cider vinegar
- 2 teaspoons maple syrup (or honey)
- 2 teaspoons dijon mustard
- 6 tablespoons olive oil
- 1 cup quinoa (uncooked)
- 1/4 teaspoon kosher salt
- 4 cups butternut squash (cut into ½-inch pieces)
- 1 tablespoon olive oil
- 1 tablespoon dark brown sugar
- 1 teaspoon smoked paprika
- 3/4 teaspoon kosher salt
- 3/4 teaspoon ground coriander
- 3/4 teaspoon cumin
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cayenne
- 1 bunch lacinato kale (stripped off stems, chopped, rinsed and patted or spun dry)
- 1/3 cup pepitas (shelled pumpkin seeds) (toasted)
- 1/4 cup dried cranberries
- 1/4 cup golden raisins
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 376mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 531mg
- Calcium
- 108mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 376MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.