Warm Kale and Winter Squash Quinoa Salad

Sometimes the simplest ingredients come together easily like this seasonal Warm Kale and Winter Squash Quinoa Salad.  

I adore warm salads during the cooler months. Which is why I probably make a warm salad almost every night for dinner. They pair deliciously with most entrees. And they can be served a la carte for a comforting and nourishing seasonal salad. 

When I make a warm salad, I use every kind of green that’s available this time of year. Kale, Swiss chard, collard greens, beet greens and spinach are all perfectly delicious slightly warm.  

I especially adore the combination of ingredients in this Warm Kale and Winter Squash Quinoa salad.  The slight peppery flavor of kale, sweetness of the winter squash, and nutty flavor of quinoa creates a luscious party of flavors.  

I also add thinly sliced red onions for spice and crunch. And, roasting the squash with maple syrup adds a delicate sweetness to the dish.  I toss the salad in a spicy maple vinaigrette and finish this salad with pumpkin seeds, pomegranate seeds or dried cherries.

For me, the Warm Kale and Winter Squash Quinoa Salad is all about taking fresh, seasonal ingredients and pairing them with a few pantry staples.  This makes dinner delicious, healthy and achievable.  Achievable is good, right? 

Delicious Wishes and Loads of Love!

Karista

Warm Kale, Delicata Squash and Quinoa Salad

November 15, 2016

by Karista

Category Karista's Kitchen Life Around My Table Main Dish Salad vegetarian

Serving Size

4

1 2 3 4 5

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Ingredients

• 1 Delicata Squash, halved, seeded and chopped into bite size pieces
• 2 tablespoons extra virgin olive oil
• 1/4 cup real maple syrup
• 1-2 cups cooked quinoa (cook according to package directions)
• 1 bunch purple or green kale, stemmed and chopped
• 1/2 cup thinly sliced red onion
• 2 cloves garlic, minced
• 1/4 cup pomegranate seeds
• 1/4 cup pumpkin seeds
• 1/4 cup dried cherries or cranberries (optional)
• Salt and Pepper to taste

For the Vinaigrette

• 3/4 cup extra virgin olive oil
• 1/4 cup apple cider vinegar
• 2-3 tablespoons stone ground mustard
• 3 tablespoons maple syrup
• 1 clove garlic, minced
• Pinch of crushed red pepper flakes
• Dash of water
• Salt and pepper to taste

Instructions

1. Pre-heat the oven to 400F.
2. Toss the bite sized Delicata squash with the 2 tablespoons olive oil and 1/4 cup maple syrup. Season with salt and pepper. Place the squash in a single layer on a lined baking sheet and roast for about 15-20 minutes or until the squash is slightly soft and golden. Remove from the oven and let it cool.
3. Whisk together the 3/4 cup extra virgin olive oil, apple cider vinegar, mustard, honey, garlic, red pepper flakes and dash of water. Season to taste with salt and pepper.

To assemble the salad

1. In a skillet over medium heat, add about 1/4 cup of the vinaigrette and heat. When it's hot add the sliced red onion and sauté just until slightly soft. Then stir in the garlic and sauté for 30 seconds longer. Fold in the chopped kale and tossing it with the onion and garlic. When the kale is warm and slightly wilted, remove the skillet from the heat and season the kale with salt and pepper. Toss the kale with the squash and quinoa, adding more vinaigrette as needed.
2. Transfer the warm salad to a platter or individual bowls and garnish with pomegranate seeds, pumpkin seeds and dried cherries or cranberries. Serve.

https://karistabennett.com/2016/11/15/warm-kale-and-winter-squash-quinoa-salad/