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Autumn Harvest Grain Salad with Roasted Squash, Kale & Feta

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Indulge in the comforting flavors of autumn with this vibrant Autumn Harvest Grain Salad. Featuring roasted butternut squash, fresh kale, and creamy feta cheese, this salad is a delightful blend of textures and tastes. Tossed in a zesty vinaigrette, it’s a nourishing dish perfect for chilly evenings or festive gatherings that will leave your taste buds dancing with joy.

Ingredients

Scale
  • 1 cup tri-color quinoa
  • 2 cups butternut squash, cubed
  • 4 cups fresh curly kale, torn into pieces
  • 1/2 cup crumbled feta cheese
  • 3 tbsp extra virgin olive oil (divided)
  • 2 tbsp freshly squeezed lemon juice
  • 1 tbsp pure maple syrup
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper on a parchment-lined baking sheet. Roast for 25-30 minutes until tender and caramelized.
  2. In a medium saucepan, combine rinsed quinoa with 2 cups of water. Bring to a boil over medium heat, reduce to low and cover. Cook for about 15 minutes until fluffy.
  3. While quinoa cooks, wash the kale thoroughly. Remove tough stems and massage leaves with 1 tablespoon of olive oil and a pinch of salt to soften.
  4. In a large bowl, mix roasted squash, cooked quinoa, massaged kale, and crumbled feta.
  5. In a small bowl, whisk together remaining olive oil, lemon juice, maple syrup, salt, and pepper. Drizzle over the salad and toss gently to combine.
  6. Serve immediately or let sit for 10-15 minutes for flavors to meld.

Nutrition

Keywords: For added crunch, consider adding nuts or seeds such as walnuts or pumpkin seeds. You can use farro or barley in place of quinoa for different textures. Leftovers can be stored in an airtight container in the refrigerator for up to three days.

Find it online: https://cookedtotaste.com/vibrant-autumn-harvest-grain-salad-with-roasted-squash/