Baby Kale and Butternut Squash Salad With Maple Balsamic Reduction

Makes 4 servings



  • 3 cups butternut squash, chopped
  • 1 tablespoon olive oil
  • 1 teaspoon salt, divided
  • ½ teaspoon black pepper
  • 1 1/3 cup water
  • 2/3 cup uncooked quinoa
  • 2 cups baby kale
  • 2 shallots, thinly sliced
  • ½ cup reduced sugar dried cranberries
  • ¼ cup toasted pine nuts

Maple Balsamic Reduction:

  • 4 tablespoons balsamic vinegar
  • 4 tablespoons maple syrup



  1. Preheat oven to 400° F. Pierce squash on all sides with a sharp knife or fork. Microwave on high power for 3 ½ minutes. Cut squash on each end about ¼ inch to make a flat base. Peel the softened squash with a sharp vegetable peeler. Cut lengthwise and remove seeds with a spoon. Place squash on cutting board, cut sides down, and slice into one inch cubes.

  2. Place squash on baking sheet in a single layer. Add oil, ½ teaspoon salt and pepper and toss to coat. Roast for 30-40 minutes or until squash is tender when pierced with a fork.

  3. Meanwhile, bring water, quinoa and remaining salt to a boil. Reduce heat and cover, until all water is absorbed, about fifteen minutes. Remove from heat and after five minutes, fluff with a fork.

  4. Toss squash and quinoa with kale, shallots, cranberries and nuts.

  5. Add vinegar and syrup to a small saucepan over medium heat. Just as mixture is starting to boil, reduce the heat to low and simmer until liquids reduce by one-half. Cool.

  6. Drizzle over each salad, just before serving.



Nutrition [Per Serving]: 

360 calories; 11g total fat; 1.5g saturated fat; 7g protein;

60g carbohydrate; 7g fiber; 610 mg sodium