Quinoa Salad with Roasted Squash, Dried Cranberries, and Pecans | Peachy the Magazine
This recipe is featured in our Holiday 2017 Food + Entertaining article, Reinventing the Classics.
Ingredients
- 1 cup quinoa
- Kosher salt
- Freshly ground black pepper
- 1 medium Delicata or Butternut squash, seeded and thinly sliced into half moons
- 1 bunch Tuscan kale, thinly sliced and stems removed
- 1⁄3 cup pecans, toasted
- 1⁄3 cup dried cranberries
- 1 tablespoon balsamic vinegar
- 2 tablespoons extra-virgin olive oil
- 1⁄3 cup crumbled feta
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