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Recipe: Warm Roasted Squash Salad with Kale & Quinoa

Our Westa.org recipes are back!  For Spring and for our Pilgrimage to Pentecost Consecration, we’re sharing a warm and satisfying salad recipe featuring 2 types of squash, dark leafy greens, and a simple orange dressing. Enjoy! 

Colorful, warm, and very satisfying, this salad combines dark leafy greens, roasted butternut squash, and quinoa.  Pronounced “keen-wah”, this ancient rice-like ‘super-food’ is loaded with antioxidants and heart-healthy nutrients.  The yellow squash is seasoned with garlic powder and seasoned salt and replaces the meat we might traditionally add.  The butternut squash adds a bit of sweetness.

You can also serve this salad with grilled fish for added protein – but it’s a full meal all by itself.  It’s great for fasting season or any time of the year. Many thanks to Brother Darryl Ike for supplying vegetables 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 Green Salad with Roasted Squash & Quinoa

½ butternut squash, cut into ½” cubes

2 yellow Summer squash, sliced lengthwise into ¼ ” slices

1 bunch of kale or spinach, washed and chopped into ½” strips

1 head of red leaf lettuce, washed and torn into large pieces

½ cup of organic quinoa (red or regular)

1 cup of water

¼ cup chopped toasted pecans

I clove of garlic, chopped

2 tablespoons of olive oil

1 teaspoon of cinnamon

1 teaspoon of garlic powder

2 teaspoons of seasoned salt

1 teaspoon of salt

1 teaspoon of coarse-ground black pepper

Orange Dijon Dressing (recipe below)

Croutons and grated parmesan (optional garnish)

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 20 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 is 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 yellow squash with 1 tablespoon of olive oil; season with seasoned salt and remaining black pepper. 

Brush griddle with two teaspoons of olive oil.

Heat; add squash slices to the griddle.

After 5 minutes, check for grill marks; then turn.  Grill remaining side; remove to a dish, keep warm.

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.

Serves 4.

  *HELPFUL TIPS:

  • 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.