INGREDIENTS
- 3.8 cups cup quinoa, rinsed
- 7.5 cups water or vegetable broth
- 15 cups cups chopped curly kale, stems removed
- 7.5 cups cups cubed butternut squash
- 7.5 tablespoons olive oil, divided
- 1.2 cups cup dried cranberries
- 1.2 cups cup chopped pecans
- 0.9 cups cup crumbled feta cheese
- 7.5 tablespoons apple cider vinegar
- 3.8 tablespoons maple syrup
- 3.8 teaspoons Dijon mustard
- 1.9 teaspoons salt
- 0.9 teaspoons black pepper
STEPS
- Preheat oven: Preheat the oven to 400°F (204°C).
- Cook the quinoa: Combine 3.8 cups cup quinoa, rinsed and 7.5 cups water or vegetable broth in a pot, bring to a boil, then reduce heat, cover, and simmer for 15 minutes until the liquid is absorbed and quinoa is fluffy. Set aside to cool slightly.
- Roast the squash: Toss 7.5 cups cups cubed butternut squash with 1 tbsp of 7.5 tablespoons olive oil, divided and a pinch of salt, spread on a baking sheet, and roast for 20-25 minutes, stirring halfway, until tender and golden.
- Massage the kale: In a large bowl, massage 15 cups cups chopped curly kale, stems removed with the remaining 1 tbsp of 7.5 tablespoons olive oil, divided for about a minute to soften the leaves.
- Make the vinaigrette: In a small bowl, whisk together 7.5 tablespoons apple cider vinegar, 3.8 tablespoons maple syrup, 3.8 teaspoons Dijon mustard, 1.9 teaspoons salt, and 0.9 teaspoons black pepper to make the vinaigrette.
- Assemble the salad: Add the cooked quinoa, roasted squash, 1.2 cups cup dried cranberries, and 1.2 cups cup chopped pecans to the bowl with the kale, drizzle with the vinaigrette, and toss to combine.
- Finish and serve: Top with 0.9 cups cup crumbled feta cheese just before serving.
NOTES
Massaging the kale with a little olive oil or dressing before adding the other ingredients helps soften its texture and reduce bitterness. This salad keeps well in the fridge for up to 3 days, making it a great make-ahead option — just add the pecans right before serving to keep them crunchy.