This Roast Butternut Squash with Quinoa, Kale and feta is a lovely warm salad. It comes with a tangy dressing and is great for lunch or a light supper.
Roast Butternut Squash with Quinoa, Kale & Feta
This dish is great for lunch or a light supper. It's a warming dish, filling and full of flavour. The warmly spiced roast squash is slightly spicy and sweet. The saltiness of the feta goes very well against the sweet squash. And the toasted pine nuts add a lovely warmth to this salad as well as some extra crunch for added texture.
How to Make Roast Butternut Squash with Kale, Quinoa & Feta
- Roast: Start by roasting the squash, make sure and rub those spices all over that squash.
- Cook: Cook up your quinoa. Add the kale to the quinoa about 5 minutes before it is cooked, this will save you washing up and you will get nicely steamed kale.
- Toast: Toast the pine nuts in a dry pan then set aside. Make sure they are golden brown, you don't want bitter pine nuts.
- Whisk: Whisk together the dressing ingredients.
- Serve: Once everything is cooked transfer it to a serving dish, mix well then crumble over the feta. Serve the dressing on the side or mix it in, it's up to you.
Can I freeze this dish?
I don't recommend freezing this dish. Due to the high water content, too much could go wrong by freezing this. If you have any leftover, keep it in the fridge in a covered container and have it cold. It's really good cold too.
Is This Gluten Free?
Yes, quinoa is a naturally gluten-free ingredient.
Roast Butternut Squash with Quinoa, Kale & Feta
Ingredients
- 200 g butternut squash ( ⅔ of a cup) peeled, seeds removed then cut into cubes
- 120 g quinoa ( ⅔ of a cup) rinsed under the cold tap
- 100 g kale (1 ½ cups) washed and woody stems removed then roughly chopped
- 50 g feta cheese (⅓ of a cup)
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon smoked paprika
- 2 tablespoon coconut oil
- 2 tablespoon pine nuts
- A pinch of dried red chilli flakes optional
For the dressing
- 3 tablespoon extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon apple cider vinegar
- 1 clove of garlic, minced
- ¼ teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper
Instructions
- Preheat the oven to 180 degrees C / 356F.Add the butternut squash, spices and oil to a baking tray, toss everything together then roast in the oven for 20 minutes.
- Cook the quinoa according to the packet instructions. About 5 minutes towards the end of cook add the kale to the quinoa and cover with a tight-fitting lid cook for 5 minutes until the kale is steamed.
- Lightly toast the pine nuts in a dry pan over medium heat.Make the dressing by whisking all the dressing ingredients together.
- When the Kale and quinoa are cooked transfer to a serving dish. Add the roasted butternut squash, toasted pine nuts and mix gently.
Crumble the feta over the kale and quinoa mixture, add the dressing. Sprinkle with chilli flakes if you like.
Serve immediately
Notes
- Calories are approximate and do not include the dressing.
Sue Harvey
Hi these salads look great and I am definitely going to give them a try. However none of my family including me like coriander. What would you recommend as an alternative/replacement please?
Also how lovely that all recipes are in grams and not cups as you are in the UK I feel they are more relatable to me as I have many of the ingredients listed in your recipes to hand so less of an effort to make them making meal times more varied and interesting. Thank you.
Michelle Alston
Hi Sue, thank you so much for your lovely comment. The coriander used in this recipe is ground coriander, I've updated the recipe as it wasn't clear so thank you for bringing that to my attention. If it is ground coriander that you're not keen on then for this recipe I would just omit it, it will still taste great without it. I hope this helps, best wishes, Michelle x
Sandy Holeman
Loved this recipe. It tasted terrific, and looked pretty, and felt like I was nourishing my body. I used tri-colored quinoa, which added a visual element. And I used walnut oil in the dressing instead of olive oil. I will definitely make this recipe again.
Michelle Alston
Hi Sandy, I'm really glad you like it. I love your idea of tri-colured quinoa, I bet that looked great 🙂