Colorful, warm, and very satisfying, this salad combines dark leafy greens, roasted butternut squash and organic red quinoa. Pronounced “keen-wah”, this ancient rice-like ‘super-food’ is loaded with antioxidants and heart-healthy nutrients. You can serve this salad with grilled salmon for added protein – but it’s a full meal all by itself. Try it during fasting season too. Many thanks to Brother Darryl Ike for supplying our kale from his own garden.
Genesis 2:9 – And out of the ground the Lord God made every tree grow that is pleasant to the sight and good for food.
Warm Roasted Squash Salad with Kale & Quinoa
½ butternut squash, cut into ½” cubes
2 yellow Summer squash, sliced lengthwise into ¼ ” slices
1 bunch of kale, washed and chopped into ½” strips
1 head of red leaf lettuce, washed and torn into large pieces
½ cup of organic red quinoa
1 cup of water
¼ cup of chopped toasted pecans
I clove of garlic, chopped
2 tablespoons of olive oil
1 teaspoon of cinnamon
2 teaspoons of seasoned salt
1 teaspoon of salt
1 teaspoon of coarse-ground black pepper
Orange Dijon Dressing (below)
Preheat oven to 375°F. Line a baking sheet with foil and set aside. In a medium-sized bowl, combine the cubed butternut squash with cinnamon, 1 teaspoon of olive oil, and seasoned salt.
Toss until coated.
Spread in a single layer onto baking sheet.
Place onto the top rack of the oven and roast about 15 minutes until tender*. Remove from oven and set aside.
In a medium frying pan, add one teaspoon of olive oil; sauté garlic until light brown. Add kale and ½ cup of water; season with ½ teaspoon of salt, sauté about 10 minutes until bright green and softened. Remove to a bowl; keep warm.
In a medium saucepan, combine the quinoa, water and 1/2 teaspoon of salt in a medium pot.
Bring to a boil then reduce the heat to low. Cover and simmer until the water i absorbed and the quinoa is tender, about 15 minutes.
Remove from heat and leave covered 10 minutes. Remove quinoa to a small bowl; keep warm.
Brush griddle with two teaspoons of olive oil.
Heat; add squash slices to griddle.
Now that you have all of the elements prepared, it’s time to assemble!
Add pecans to the quinoa; blend.
In a large bowl, add lettuce.
Add kale to lettuce. Add dressing; toss.
Reserve 1/4 of the quinoa blend to use as garnish. Add remaining quinoa-pecan blend to the lettuce-kale mixture.
Spoon mixture into a large serving bowl.
Layer with squash and remaining quinoa.
- This recipe has several moving parts, so it might help to prepare some items ahead of time.
- While the butternut squash is roasting, you can use the time to prepare other elements, like the kale, lettuce or dressing.
- You can also substitute cooked barley or brown rice for the quinoa.
ORANGE DIJON DRESSING: Combine ¼ cup of orange juice, ¼ cup of apple cider vinegar, 1 tablespoon of coarse mustard, 1 teaspoon of honey. Mix well. Enjoy!
All photos and recipe, © 2014, Karen Lascaris.