quinoa salad with butternut squash, kale, dried cherries and blue cheese

Is anyone sick of holiday baking yet??  Yeah, didn't think so.  Even so, amidst the pounds of butter and sugar that are being shoved in your face lately, I thought you might appreciate some vegetables.  Because if you eat your vegetables, you can have an extra cookie later.  It's a written rule, I swear.  

It's no secret that I have a love for squash of every type, but I have to say butternut squash is my favorite.  In this salad it gets roasted with some onion and kale, which gives it a ton of flavor, along with the bold blue cheese and sweet dried cherries.  It makes a great vegetarian side or main dish, and the leftovers only get better every day.  If you can't find quinoa, you could also make this salad with couscous or even some barley or wheat berries. 

Quinoa Salad with Butternut Squash, Kale, Dried Cherries and Blue Cheese

adapted from The Sweets Life


2 tbsp olive oil
1 small butternut squash, peeled and diced
1 white onion, sliced
3 cups of chopped kale
1 cup uncooked quinoa
4 tbsp balsamic vinegar

1/2 cup blue cheese

1/2 cup dried cherries

salt and pepper, to taste


Directions:


Preheat oven to 400 degrees F.  


Toss 1 tbsp olive oil with butternut squash and onion.  Place on baking sheet (I always line mine with aluminum foil and spray with cooking spray) and bake in preheated oven for 40 minutes, tossing after 20 minutes.  With 10 minutes left, place kale on separate baking sheet and cook 10-15 minutes, until it's wilted and a little crispy.


Meanwhile, while squash is baking rinse your quinoa and place in pot with 2 cups of water.  Bring to a boil over medium heat, and simmer for 15-20 minutes, until quinoa has absorbed all water.  Remove from heat and fluff with a fork.  Set aside.


Toss quinoa with squash, onions, kale, and balsamic vinegar.  Season with salt and pepper, to taste then top with dried cherries and blue cheese.