Quinoa Kale Butternut Squash Salad

Prep Time

15 Minutes

Prep Notes

  1. Preheat oven to 400 degrees F
  2. Chop the butternut squash into cubes
  3. Dice the onions
  4. Chop kale finely
  5. Chop dates
  6. Chop walnuts

Cooking Time

40 minutes


8-10 Servings


2 cups tricolored quinoa

4 cups water

1 large butternut squash, cubed

1 sweet onion, diced

2 cups finely chopped kale

½ cup chopped dates

½ cup pumpkin seeds

½ cup chopped walnuts

5 Tablespoons olive oil

1 teaspoon nutmeg

1 teaspoon garlic

2 teaspoons thyme

Sea salt and pepper to taste


  1. Preheat oven to 400 degrees F
  2. Toss the butternut squash and onions with 3 tablespoons olive oil, nutmeg, garlic, thyme, sea salt, and pepper to taste
  3. Spread the squash mixture out on a foil lined baking sheet and heat in the oven for about 30-40 minutes or until tender
  4. Stir the butternut squash halfway through
  5. While squash is roasting, add 4 cups of cold water to 2 cups quinoa, and a pinch of sea salt in a sauce pan. Bring to a boil; Cover and simmer on low heat for 15-20 minutes until tender or most of liquid has been absorbed
  6. Remove quinoa from heat, cover, and let the quinoa rest for 5 minutes, use fork to fluff
  7. Transfer quinoa to medium bowl, add in remaining 2 tablespoons of olive oil, dates, pumpkin seeds, walnuts, and toss. Set aside
  8. Place cooked butternut squash in separate large bowl and toss the kale with it until it is moist. Add the quinoa mixture to the large bowl and toss all ingredients together
  9. Serve warm or at room temperature


  • Can prepare the quinoa in advance and heat all ingredients together on skillet for 10 minutes
  • Let the dish sit longer for stronger flavor