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
Preheat oven to 225°c and cover a baking sheet with aluminum foil.
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.
Meanwhile, arrange squash on a baking sheet and roast until tender and golden, 15 minutes. Let cool slightly.
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.