Quinoa Salad With Roasted Squash, Dried Cranberries, and Pecans

 From: Delish

Servings: 4

INGREDIENTS

1 c. quinoa

kosher salt

Freshly ground black pepper

1 medium Delicata squash, seeded and thinly sliced into half moons

1 bunch Tuscan kale, thinly sliced and stems removed

1/3 c. pecans, toasted

1/3 c. dried cranberries

1 tbsp. balsamic vinegar

2 tbsp. extra-virgin olive oil

1/3 c. crumbled feta

DIRECTIONS

1. Preheat oven to 425° and cover a baking sheet with aluminum foil.
2. In a medium saucepan, combine quinoa and 2 cups water. Bring to a boil, then reduce heat and simmer, covered, 15 minutes. Turn off heat and let sit 5 minutes, then fluff with a fork and season with salt and pepper. Spread out on a sheet tray to cool completely.
3. Meanwhile, arrange squash on a baking sheet and roast until tender and golden, 15 minutes. Let cool slightly.
4. In a large bowl, toss together quinoa, squash, kale, pecans, and cranberries. In a small bowl, whisk together balsamic vinegar and olive oil. Drizzle over salad and toss gently to combine. Season with salt and pepper, crumble feta on top, and serve.