This is one of those salads that hits all the right notes — warm roasted veggies, fluffy quinoa, fresh kale, and a bright, tangy dressing. It’s cozy but still light, hearty but healthy. Perfect for lunch, dinner, or even meal prep. I make this salad on repeat all fall long, and it never disappoints.
Why I Love This Recipe
There’s something about this combo that just works. It’s one of my go-to meals when I want something comforting but still feel good after eating it.
- You can eat it warm or cold
- The flavors get even better the next day
- It’s perfect for meal prep or bringing to a potluck
- It’s packed with textures: soft squash, fluffy quinoa, crunchy nuts
- The tangy dressing ties it all together
I started making this a few years ago when I was trying to eat more plant-based meals and it’s been a staple ever since.
What You’ll Need
- 1 cup uncooked quinoa
- 2 cups water
- 1 medium butternut squash, peeled and cut into 1/2-inch cubes (about 3 cups)
- 2 tablespoons olive oil, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 small bunch kale (about 4 cups), stems removed and leaves chopped
- 1 tablespoon lemon juice
- 1/2 cup dried cranberries
- 1/3 cup chopped pecans (or walnuts)
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon maple syrup
Pro Tips
- Massage the kale with lemon juice to soften it up and mellow the flavor
- Roast the squash until it’s golden and slightly caramelized — don’t underdo it
- Let the quinoa cool before mixing it with the kale or it’ll wilt too much
- Toast the nuts for more flavor
- The salad tastes even better after it sits for 30 minutes
Tools Required
- Baking sheet
- Medium pot with lid
- Large mixing bowl
- Small whisk
- Cutting board and knife
- Measuring cups and spoons
Substitutions and Variations
- Swap sweet potatoes for butternut squash
- Use spinach instead of kale (no massaging needed)
- Feta cheese is a great add-in
- Use walnuts or almonds instead of pecans
- Apple cider vinegar works in place of red wine vinegar
Make Ahead Tips
You can roast the squash and cook the quinoa up to 3 days ahead. Store them separately in the fridge. The dressing can be made in advance too. Toss everything together when ready to serve.
Servings and Time
Serves: 4-6
Cook Time: 35 minutes
Total Time: 45 minutes
Cooking Instructions
Step 1: Cook the Quinoa
Add 1 cup uncooked quinoa and 2 cups water to a medium pot. Bring to a boil, then reduce to a simmer and cover. Cook for 15 minutes, then remove from heat and let sit for 5 minutes. Fluff with a fork.
Step 2: Roast the Butternut Squash
Toss 3 cups of peeled, cubed butternut squash with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread on a baking sheet in a single layer. Roast at 400°F (200°C) for 25-30 minutes until golden and tender, flipping halfway.
Step 3: Massage the Kale
Place 4 cups chopped kale in a large bowl. Add 1 tablespoon lemon juice and a drizzle of olive oil (about 1 teaspoon). Use your hands to massage the kale for 2-3 minutes until it’s darker and softer.
Step 4: Make the Dressing
In a small bowl, whisk together 2 tablespoons red wine vinegar, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard, and 1 tablespoon olive oil until smooth.
Step 5: Toast the Pecans (Optional but Great)
Add 1/3 cup chopped pecans to a dry skillet over medium heat. Stir for 2-3 minutes until fragrant and slightly browned. Remove from heat.
Step 6: Assemble the Salad
In a large bowl, combine the cooked quinoa, massaged kale, roasted butternut squash, 1/2 cup dried cranberries, and toasted pecans. Drizzle with dressing and toss everything to combine.
Step 7: Serve
Spoon the salad into individual bowls or serve it family-style in a large shallow bowl. Make sure each serving gets a bit of everything — quinoa, kale, roasted squash, cranberries, and pecans. Drizzle a little extra dressing if you like.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days. The flavor gets even better after sitting. It’s great cold, or you can warm it slightly before eating. If it seems dry, add a splash of vinegar or olive oil.
Macros (Per Serving – Based on 6 Servings)
- Calories: ~310
- Protein: 7g
- Carbs: 38g
- Fat: 15g
- Fiber: 5g
Why This Recipe Works (Quick Science)
Quinoa is a complete protein and has a mild, nutty flavor that soaks up dressing well. Roasting the squash brings out its natural sugars and gives it caramelized edges. Massaging the kale breaks down the fibers, making it tender without cooking. The acidic dressing balances the sweetness of the squash and cranberries.
Common Mistakes
- Not roasting the squash long enough — it needs time to caramelize
- Skipping the kale massage — raw kale is tough otherwise
- Using hot quinoa — cool it first so it doesn’t wilt the kale
- Overdressing — start with less, add more to taste
What to Serve With
- Grilled chicken or salmon
- Warm crusty bread or pita
- A side of roasted Brussels sprouts
- A simple soup like tomato or lentil
FAQ
Can I make this ahead of time?
Yes! Just store the parts separately or toss it all together a few hours before eating.
Is it good cold?
It’s delicious cold, even better the next day!
Can I freeze it?
Not really — the texture of the squash and kale gets mushy.
Is it gluten-free?
Yes, quinoa is naturally gluten-free.
Try It and Tell Me!
This salad is cozy, fresh, and packed with flavor. Try it once and you’ll be making it all season long. I’d love to hear how it turns out for you! Drop a comment with your thoughts or any tweaks you made.