Ingredients
Scale
- 1 cup uncooked quinoa (rinsed well)
- 2 cups vegetable broth (or water)
- 2 cups butternut squash, peeled and cubed
- 1 lb Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil, divided
- 1 teaspoon dried thyme
- 4 cups chopped kale (ribs removed)
- 1/2 cup dried cranberries
- 1/2 cup toasted pecans, roughly chopped
- 1/3 cup crumbled feta cheese
- For the Dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon pure maple syrup
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Start by preheating your oven to 400°F (200°C). Rinse the quinoa thoroughly in a fine-mesh sieve to remove its natural bitter coating. Peel and cube the butternut squash into 1/2-inch pieces and halve the Brussels sprouts. In a small bowl, whisk together the dressing ingredients: olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper. Place the chopped kale in a large mixing bowl, drizzle with a teaspoon of olive oil, and massage it with your hands for 2 minutes until it becomes dark green and tender.
- Place the squash and Brussels sprouts on a large rimmed baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with dried thyme, salt, and pepper, and toss to coat. Spread them in a single layer and roast for 25-30 minutes, flipping halfway through, until tender and caramelized. While the veggies roast, combine the quinoa and broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
- In the large bowl with the massaged kale, add the cooked quinoa and the warm roasted vegetables. Pour the dressing over the mixture and toss well to combine. Fold in the dried cranberries and toasted pecans. Transfer the salad to a large serving platter or individual bowls. Top with the crumbled feta cheese and an extra crack of black pepper. Serve warm or at room temperature for the best flavor experience.
- Cook Time: 50 minutes