Quinoa, Kale, Cranberry, Walnut and Butternut Squash Salad
1 1/2 cups quinoa
3 cups water
2 Tbsp. olive oil
1 red onion, diced
2 garlic cloves, minced
1 1/2 cups butternut squash, peeled, ½ inch dice
1 1/2 cups kale, ribs removed, ½ inch ribbons
½ cup dried cranberries
½ cup chopped walnuts
kosher salt and freshly ground pepper
1 Tbsp balsamic vinegar
1 clove garlic, minced
1 teaspoon Dijon mustard
1 teaspoon raspberry jam
¼ cup olive oil
In a large saucepan, bring the quinoa, ½ teaspoon salt and the water to a boil. Reduce the heat to low, cover and simmer for approximately twenty minutes until the tail of the quinoa unfurls. Remove from the heat, fluff with a fork and place in a large bowl to cool for 20 minutes.
While the quinoa is cooking, heat the olive oil in a large skillet, add the onion and cook until it turns translucent. Add the garlic and butternut squash. Cover with a lid and cook for about 10 minutes on medium-low heat until the squash is tender when tested with the tip of a knife. Season with salt and pepper to taste. Let cool to room temperature.
In a small bowl, whisk together the garlic, vinegar, Dijon mustard and jam. In a steady, slow stream add the olive oil while whisking continuously. Season with salt and pepper to taste.
Gently fold the cooked vegetables, quinoa, kale together with the vinaigrette, dried cranberries and walnuts. Serve room temperature or cold.