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