Fall Quinoa Salad with Kale & Butternut Squash

Hey guys! Today I'm sharing with you all a delicious autumn salad that will surely tantalize your taste buds. Packed with tons of flavor, this fall quinoa salad with kale and butternut squash is filling and perfectly seasonal. One bite of this satisfying salad and I promise you'll be making this every day of the week. So let's get started. So I'm using a blend of red and white quinoa but you can go ahead and use regular quinoa as well. It'll work just fine. Now I do like to wash the quinoa a couple of times before cooking. Add the quinoa to a pan. The ratio of quinoa to water is 1 is to 1 so 1 cup quinoa and 1 cup of water goes into the pan. We'll be cooking this as per package instructions. I just like to add a little bit of salt so it does not taste bland when cooked. Now cover the pot and simmer for about 15 to 20 minutes or until the liquid is absorbed and the grain is tender. You may also cook this quinoa in vegetable stock if you prefer for added flavor. Once the quinoa is cooked, turn the stove off and let it stand for 2 to 3 minutes then fluff with the fork and it is ready. Let's just set this aside for some time while we get the rest of the ingredients prepared. So here I've got a washed and peeled butternut squash. Slice the squash into long strips and then simply cut into small bite-sized pieces. Now I personally love working with butternut squash when in season. It is such a versatile vegetable and adds so much flavor, warmth and comfort to this salad. Alright so now let's transfer the cut pieces onto a baking tray and spread it out evenly. Drizzle some olive oil on top. I'll be seasoning this with some dried thyme. Sprinkle some salt to taste, crushed black pepper powder and then using your hands give this all a good toss until well combined. Let's now pop the tray into the oven and bake the squash for about 15 to 20 minutes, turning once until tender. And once the squash is roasted, remove from the oven and set it aside. Okay so moving on, for this recipe I'm going with curly kale. Simply wash and dry the kale leaves, remove the stalk and then chop the kale into small pieces. I personally love kale when in season. It holds its shape really well. It is fairly fibrous so if you are using kale in salads then I suggest cutting it into bite-sized pieces. Let's make a quick dressing for our delicious salad. Pour some olive oil into a bowl. In goes some maple syrup that'll add a lovely sweetness to the salad, followed up by Dijon mustard that really takes this salad up a notch. Some apple cider vinegar that adds a tangy pop of flavor. Just a splash is enough. Some salt to taste, crushed black pepper and give this party a good whisk. I think nuts are a great addition to a salad. I just love the crunchy texture. Here I'm toasting some sliced almonds. You may also add pecans or toasted walnuts. They work great too. Let's assemble this delicious bowl of salad. To a large bowl, add in the chopped kale and top it off with the roasted butternut squash. In goes some finely chopped red onions, a handful of dried cranberries and some chopped apples. Mix in the prepared quinoa and then pour the prepared dressing on top. Let's give this all a good toss until well coated. Transfer to a serving dish. Garnish with some toasted almonds, some honey glazed chopped pecans and a handful of pomegranate seeds and our salad is ready to dig in. So if you are looking for a fall flavored easy to make salad then this one is for you. Do give this recipe a try and let me know how you like it. Don't forget to like, follow and subscribe for more such recipes and remember to click on the bell icon to get new video updates. Happy cooking and thank you for watching.