Quinoa, Kale, Squash & Pomegranate Salad

Quinoa, Kale, Squash & Pomegranate Salad


November 7, 2016



3/4 cup dry quinoa

1 small delicata or butternut squash, seeded and sliced or peeled and diced

oil, for cooking

1 small bunch kale

1 ripe avocado, pitted and diced

pomegranate arils


1/3 cup canola or olive oil

1/4 cup rice vinegar or lemon juice

1 Tbsp. miso or grainy mustard

1 Tbsp. honey

1 tsp. grated ginger (optional-if you’re using miso)


1In a large pot of salted water, cook the quinoa for 10-12 minutes, or until tender and there is no longer a white spot in the middle of each seed. Drain well in a sieve and return to the pot; cover with a tea towel and set aside to cool. Transfer to a bowl.

2Meanwhile, spread the squash out in a single layer on a baking sheet, drizzle with oil and toss to coat; roast at 425?F for 30 minutes, or until tender and golden. Roughly chop or thinly slice the kale leaves, discarding the stems. Pile the kale over or alongside the quinoa; add the roasted squash and avocado to the bowl. To make the dressing, shake all the ingredients up in a jar; drizzle over the (untossed) salad and sprinkle with pomegranate seeds. Serves 4-6.


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