Quinoa Salad with Roasted Squash, Dried Cranberries, and Pecans
This recipe is featured in our Holiday 2017 Food + Entertaining article, Reinventing the Classics.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.peachythemagazine.com.
Cooking tools:
- Oven
- Aluminum foil
- Baking sheet
- Saucepan
- Stove
- Fork
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
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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