Roasted Squash, Dried Cranberries, and Pecans Quinoa Salad

Roasted Squash, Dried Cranberries, and Pecans Quinoa Salad

Roasted Squash, Dried Cranberries, and Pecans Quinoa Salad


Quinoa salads are anything but boring, as seen by the following: This recipe is a real taste bomb, with sweet roasted squash, kale, and feta.

1 cup quinoa, seasoned with kosher salt
black pepper, freshly ground
1 Delicata squash, seeded and sliced thinly into half moons
1 bunch finely sliced Tuscan kale, stems removed
1/3 cup toasted pecans
a third cup of dried cranberries
1 tablespoon balsamic vinaigrette
extra-virgin olive oil, 2 tbsp.
1/3 cup crumbled feta cheese


4 cups marinara sauce (32 ounces)

Ricotta cheese, 2 cups (16 ounces)

2 minced garlic cloves

1 tablespoon zest of lemon

1 tsp oregano (oregano)

a quarter teaspoon of red pepper flakes

a quarter teaspoon of salt, plus a little more for the pasta water

black pepper, freshly ground

1 pound pasta (ziti)

Drizzle with extra-virgin olive oil

1 pound spinach, fresh

12 cup mozzarella cheese, smoked

14 cup pecorino or parmesan cheese, grated

Garnish with chopped fresh parsley and/or torn basil leaves


Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with aluminum foil.

Combine quinoa and 2 cups water in a medium saucepan. Bring to a boil, then decrease heat to low and cook for 15 minutes, covered. Remove from the fire and set aside for 5 minutes before fluffing with a fork and seasoning with salt and pepper. Allow to cool completely on a sheet tray.

Meanwhile, place the squash on a baking sheet and roast for 15 minutes, or until soft and golden. Allow to cool slightly before serving.

Toss the quinoa, squash, kale, pecans, and cranberries together in a large mixing basin. Whisk together the balsamic vinegar and olive oil in a small bowl. Drizzle the dressing over the salad and gently toss to blend. Season with salt and pepper, then top with feta crumbles and serve.