Quinoa, Kale, Squash & Pomegranate Salad

Quinoa, Kale, Squash & Pomegranate Salad

AuthorJulie

Salad:
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
Dressing:
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)

1

In 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.

2

Meanwhile, 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.

Ingredients

 Salad:
 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
 Dressing:
 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)

Directions

1

In 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.

2

Meanwhile, 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.

Quinoa, Kale, Squash & Pomegranate Salad
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