Quinoa Winter Braai Salad With Roasted Squash

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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 225°c 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.

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