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Quinoa, Butternut Squash and Kale Salad

  • Author: felicia | Dish by Dish
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 mins
  • Yield: 6 portions 1x


A healthy, protein-filled salad in the gorgeous colors of fall – fluffy tri-color quinoa with roasted butternut squash and sautéed kale, dressed in salt, olive oil and fresh lemon juice.


  • 3 1/2 cups cooked tri-color quinoa (about 1 1/2 cups of uncooked quinoa)
  • 3 cups of cubed butternut squash
  • 3 cups of torn fresh kale
  • Salt to taste
  • 1/2 cup of olive oil
  • 4 tablespoons of fresh lemon juice


  1. Pre-heat oven to 400 deg Fahrenheit (200 deg Celsius)
  2. Grease a large baking dish with cooking oil, and place cubed butternut squash in a single layer on the baking dish
  3. Roast butternut squash for 40 minutes, flipping over one half way through until butternut squash is soft and cooked through
  4. As butternut squash is being roasted, sauté torn fresh kale in a little oil in a large saucepan, just until kale is cooked and has turned a bright vibrant green
  5. In a large salad bowl, combine cooked quinoa, roasted butternut squash and sautéed kale, season with salt, drizzle over olive oil and fresh lemon juice, and mix well to combine
  • Category: Salad
  • Cuisine: Gluten-free
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