Monday, March 7, 2016

QUINOA, KALE, CRANBERRY, WALNUT, AND BUTTERNUT SQUASH SALAD


~ The Costco Connection - January 2016

SALAD
1 1/2 c. quinoa
1/2 t. kosher salt
3 c. water
2 T. olive oil
1 red onion, diced
2 garlic cloves, minced
1 1/2 c. butternut squash, peeled and cut into 1/2-in. dice
kosher salt and pepper to taste
1 1/2 c. kale, ribs removed and cut into 1/2-in. ribbons
1/2 c. dried cranberries
1/2 c. chopped walnuts

DRESSING
1 garlic clove, minced
1 T. balsamic vinegar
1 t. Dijon
1 t. raspberry jam
1/4 c. olive oil
kosher salt and pepper to taste

In a large saucepan, bring quinoa, 1/2 teaspoon salt, and water to a boil. Reduce heat to low, cover, and simmer for 20 minutes.  Remove from heat, fluff with fork, and place in large serving bowl to cool for 20 minutes.

While the quinoa is cooking, heat the olive oil in a large skillet. Add onion and cook until it's translucent. Stir in the garlic and squash. Cover and cook over medium-low for 10 minutes or until squash is tender when pierced with the tip of a knife. Season with salt and pepper, then let cool to room temperature.

To prepare dressing, whisk garlic, vinegar, mustard, and jam in a small bowl. In a slow and steady stream, add olive oil while whisking continuously. Season with salt and pepper to taste.

Gently mix quinoa, cooked vegetables, kale, cranberries, walnuts, and dressing together. Serve at room temperature or chilled.

Makes about 8 cups.

Notes: The only thing I do differently than directed is to mix all the dressing ingredients together at once in a lidded mason jar or my Pampered Chef Measure, Mix & Pour.

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