Butternut Squash, Kale, and Quinoa Salad
Ingredients
- 2 (16-oz) pkg peeled, cubed butternut squash
- 2 Tbsp olive oil
- 1 tsp salt, divided
- 1½ cups quinoa
- 3 cups water
- 1 (10-oz) pkg baby kale
- ½ cup refrigerated Champagne vinaigrette
- 2 Tbsp chopped fresh rosemary
- 1 (4-oz) pkg crumbled goat cheese
- ½ cup pomegranate seeds (arils)
Instructions
- Preheat oven to 450°F. Toss squash with oil and ½ tsp salt on a rimmed baking sheet. Bake 25 minutes or until tender, stirring after 15 minutes.
- Meanwhile, bring quinoa, water, and ½ tsp salt to a boil in a large saucepan. Cover, reduce heat, and simmer 10 minutes or until tender. Add kale, and toss until slightly wilted.
- Toss together quinoa mixture, squash, dressing, and rosemary in a large bowl; sprinkle with cheese and pomegranate seeds.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
438
|
438
|
| Fat (g) | 21 | 21 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 13 | 13 |
| Carb (g) | 54 | 54 |
| Fiber (g) | 9 | 9 |
| Sodium (mg) | 769 | 769 |
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