Lunch: Quinoa Salad With Roasted Squash, Dried Cranberries, and Pecans

Recipe by Anna Watson Carl Proof that quinoa salads are anything but boring: This recipe loaded with sweet roasted squash, kale, and feta is a total flavor bomb.

This recipe includes fertility superfoods such as:

Kale, Cranberries

Health and fertility benefits of Quinoa Salad With Roasted Squash, Dried Cranberries, and Pecans

Kale is an excellent source of calcium, which has an important role in egg maturation and follicle development in the ovaries. Researchers believe that cranberries contain substances that prevent infection-causing bacteria from sticking to the urinary tract walls. However, store-bought cranberry juice is typically all sugar - so make sure to stick with straight cranberries.

Ingredients

1 c. quinoa
kosher salt
Freshly ground black pepper
1 medium Delicata squash, seeded and thinly sliced into half moons (about 2 cups)
1 bunch Tuscan kale, thinly sliced (stems removed) (1 1/2 cups)
1/3 c. toasted pecans
1/3 c. dried cranberries
1 tbsp. balsamic vinegar
2 tbsp. extra-virgin olive oil
1/3 c. crumbled feta

Instructions

Preheat oven to 425 degrees F and cover a baking sheet with aluminum foil.
In a medium saucepan, combine quinoa and 2 cups water and bring to a boil. Reduce heat to low and let simmer, covered, 15 minutes. Turn off heat and let sit 5 minutes, then fluff with a fork and season with salt and pepper. Spread out on a sheet tray to cool completely.
Meanwhile, arrange squash on a baking sheet and roast until tender and golden, 15 minutes. Let cool slightly.
In a large bowl, toss together quinoa, squash, kale, pecans, and cranberries. In a small bowl, whisk together balsamic vinegar and olive oil. Drizzle over salad and toss gently to combine. Season with salt and pepper. Crumble feta on top and serve.

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