Warm Winter Quinoa Salad with Butternut Squash and Toasted Walnuts
A cozy, nutrient-packed harvest-style bowl featuring red quinoa, roasted butternut squash, crisp broccoli, raw massaged kale, and toasted walnuts. This vibrant winter salad comes from O2 Living community member, Esther Kinderlerer! We're adding this delicious salad to our Thanksgiving line-up this year!
Ingredients
- 1 cup uncooked red quinoa
- 1 1/2 cups water
- 1 small, organic butternut squash, halved and seeds removed
- 2 cups organic kale, ribs removed and leaves torn into small pieces
- 2 cups organic broccoli florets, steamed or air-fried until lightly crisp
- 1 cup walnuts, roughly chopped
- 2 tbsp extra virgin olive oil
- Juice of half a tangerine
- Salt, to taste
- Cayenne pepper, to taste (about 1/4 tsp)
Recipe
-
Roast the squash:
Preheat oven to 390/400°F. Cut the butternut squash in half, scoop out the seeds, and wrap each half in foil. Bake for about 45 minutes, or until soft and easily pierced with a fork. -
Cook the quinoa:
Prepare 1 cup of red quinoa with 1 1/2 cups water, following package directions or using a rice cooker or instant pot. -
Crisp the broccoli:
Steam broccoli until just tender or air-fry at 375°F for 8–10 minutes until edges are golden and lightly crisp. -
Massage the kale:
Place kale in a large bowl. Drizzle with a small splash of olive oil and a pinch of salt. Massage with your hands for 1–2 minutes until the leaves soften and darken in color. -
Toast the walnuts:
Toast walnuts in a dry skillet over medium heat until fragrant and lightly browned. Remove from heat and set aside. -
Prep the squash:
Once roasted, peel off the skin and chop the warm squash into cubes. -
Assemble the salad:
In a large bowl, combine quinoa, walnuts, roasted squash, crisp broccoli, and massaged kale.
Drizzle with remaining olive oil and tangerine juice. Season with salt and cayenne pepper, then toss until everything is evenly coated. -
Serve warm or room temperature
A perfect cozy winter side or hearty plant-forward meal!
