Description
This vibrant pomegranate quinoa salad is a plant-forward, nutrient-packed dish perfect for colder months. It features fluffy, protein-rich quinoa combined with roasted butternut squash, massaging kale, and jewel-toned pomegranate arils. The salad is brought together by a tangy orange-maple dressing, offering a beautiful balance of earthy, sweet, and tart flavors. Ideal for meal prep or as an elegant side dish, this hearty salad remains fresh and flavorful for days, making it a staple for mindful and healthy eating.
Ingredients
1 small butternut squash, cubed into 1-inch pieces
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup quinoa
2 cups no-salt-added vegetable broth
4 cups chopped kale leaves
3/4 cup pomegranate seeds
1/2 cup dried cranberries
1/4 cup pumpkin seeds
3/4 cup crumbled feta cheese
1/4 cup olive oil
2 tablespoons apple cider vinegar
2 tablespoons maple syrup
2 tablespoons orange juice concentrate, slightly thawed
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
Instructions
Preheat oven to 400°F (200°C).
Toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper on a baking sheet; roast for 20-25 minutes until tender.
While roasting, rinse quinoa, then combine with vegetable broth in a pot; bring to a boil, then simmer covered for 15 minutes or until liquid is absorbed.
In a large bowl, place the chopped kale; massage with a touch of oil or lemon juice if desired until softened.
In a small jar or bowl, whisk together the dressing ingredients: 1/4 cup olive oil, apple cider vinegar, maple syrup, orange juice concentrate, Dijon mustard, salt, and pepper.
Add the cooked quinoa, roasted squash, pomegranate seeds, cranberries, and pumpkin seeds to the bowl with the kale.
Drizzle with the dressing and toss gently to combine.
Top with crumbled feta cheese before serving.
Notes
Massage your kale thoroughly to improve texture and digestibility. Store in an airtight container in the refrigerator to allow flavors to meld. If prepping for later, add the dressing just before serving to maintain the crunch.