Ingredients and Weight: - Quinoa, 1 cup - Butternut squash, peeled and diced, 1 medium - Kale, chopped, 2 bunches - Pecans, chopped, 1/2 cup - Dried cranberries, 1/2 cup - Feta cheese, crumbled, 1/2 cup - Red onion, thinly sliced, 1/4 cup
Dressing Ingredients: - Olive oil, 1/4 cup - Apple cider vinegar, 2 tablespoons - Dijon mustard, 1 tablespoon - Honey, 1 tablespoon - Salt and pepper to taste
Preparation Time: 15 minutes
Cooking Time: 15-20 minutes
Difficulty Level: 2/5 (Easy)
Preparation Method Steps: 1. Cook quinoa according to package directions. 2. While quinoa cooks, roast butternut squash on a baking sheet at 400°F (200°C) for 15-20 minutes, or until tender. 3. In a large bowl, combine kale, roasted squash, pecans, cranberries, feta, and red onion. 4. In a small bowl, whisk together dressing ingredients. 5. Pour dressing over salad and toss to combine.
Nutritional Information: Per serving (1 cup): - Calories: 250 - Fat: 10g - Protein: 10g - Carbohydrates: 35g - Fiber: 5g
Dish Characteristics: - Vibrant and colorful - Sweet and savory flavors - Crunchy and chewy textures - Nutrient-rich and satisfying
User Comments: - "This salad is so delicious and refreshing! I love the combination of flavors and textures." - "Perfect for a light and healthy meal or side dish." - "I added some grilled chicken for even more protein." - "The dressing is the perfect balance of sweet and tangy." - "Easy to make and packed with nutrients."
Special Precautions and Tips: - Use fresh, organic ingredients whenever possible. - For a gluten-free option, use quinoa flakes instead of quinoa. - Add other vegetables to the salad, such as roasted sweet potatoes or Brussels sprouts. - Store leftovers in the refrigerator for up to 3 days.