Name: Harvest Quinoa Salad with Pomegranate and Kale
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 1 cup quinoa, rinsed; 2 cups butternut squash, cubed; 2 cups kale, chopped; 1/2 cup pomegranate seeds; 1/4 cup red onion, thinly sliced; 1/4 cup feta cheese (optional); 2 tbsp olive oil; Salt and pepper, to taste; 1 tbsp honey; 1 tbsp Dijon mustard; 1 tbsp apple cider vinegar

This vibrant Harvest Quinoa Salad is a perfect fall dish, combining the nutty flavor of quinoa with the freshness of kale, the sweetness of roasted butternut squash, and the tangy burst of pomegranate seeds. Topped with a honey-dijon dressing, this nutrient-packed salad is not only delicious but also healthy and colorful. It’s great as a side dish or a light main course. Full of fiber, antioxidants, and vitamins, it’s ideal for a cozy, nourishing dinner. The hearty ingredients are balanced with the perfect combination of textures and flavors to create a satisfying meal that celebrates the flavors of the season.

Recipe Tips and Tricks:

For extra protein, add chickpeas or grilled chicken.
Toast the quinoa for added flavor before cooking.
If you prefer a lighter dressing, substitute Greek yogurt for the honey mustard.
Make ahead: This salad stores well for up to 3 days in the fridge.
Swap kale for spinach for a milder flavor.

Yield: 4 servings

Harvest Quinoa Salad with Pomegranate and Kale

A healthy, seasonal quinoa salad with roasted butternut squash, pomegranate, and kale, drizzled with a honey-dijon dressing.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

1 cup quinoa, rinsed
2 cups butternut squash, cubed
2 cups kale, chopped
1/2 cup pomegranate seeds
1/4 cup red onion, thinly sliced
1/4 cup feta cheese (optional)
2 tbsp olive oil
Salt and pepper, to taste
1 tbsp honey
1 tbsp Dijon mustard
1 tbsp apple cider vinegar

Instructions

Preheat the oven to 400°F (200°C).
Toss the cubed butternut squash with olive oil, salt, and pepper. Roast for 20-25 minutes, until tender and lightly caramelized.
Cook quinoa according to package instructions.
In a small bowl, whisk together honey, Dijon mustard, apple cider vinegar, salt, and pepper.
In a large bowl, combine quinoa, roasted squash, chopped kale, pomegranate seeds, and red onion.
Drizzle with the dressing and toss to coat.
Top with feta cheese if desired and serve.

Notes

Roasting the squash can be done ahead of time for convenience.
Adjust sweetness in the dressing based on your taste preference.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 243Total Fat 10gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 7gCholesterol 8mgSodium 285mgCarbohydrates 35gFiber 7gSugar 12gProtein 6g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.