Quinoa Salad with Butternut, Kale, and Pomegranate is a cinch to make for dinner sides or take-along lunches.
Every bite of butternut sweetens the earthy kale, and the pomegranate pops with juicy bits of flavor.
This salad hardly needs a finite recipe because it really is so versatile. Once you have the quinoa cooked and cooled the add-ins really can flow with whatever you have on hand.
You’ll appreciate the combination of textures and flavors in this quinoa salad—all toothsome and hearty—and the pomegranate seeds bring a pleasing contrast of crunchy fruitiness to balance the kale.
Roasted butternut is a favorite at our house not only for salads but savory soups too. Roasting the squash until the edges are nicely caramelized deepens the flavor all the more.
While we do offer measurements in the recipe, the overall combo really is by site and preference.
If you’re not a big fan of kale, then go easy. Love pomegranate? Pile it on! (And check out this pom appetizer too.)
How to Make the Best Quinoa for Salads
The texture of the quinoa is important here. We use only 1 1/3 cup of water to 1 cup of quinoa and cook it for a full 30 minutes. It turns out perfectly fluffy every time with a tender chew more akin to rice or pasta like couscous, which pleases everyone in our family.
- Like potatoes, rice, and pasta, any dish you mix quinoa into needs the proper amount of salt to really taste best. If the dish tastes flat, it is because you may need to add a little more salt for the very best flavor.
Quinoa expands almost three times its size when cooked.
- 1 cup uncooked quinoa = 4 cups cooked
- 1 cup uncooked pasta = 2 cups cooked
- 1 cup uncooked rice = 3 cups cooked
TIP: Rinse prior to cooking. Naturally coated with saponins, it is important to rinse quinoa before cooking to remove any bitterness. Though some are sold pre-washed and the package will indicate that, it is a good idea to rinse prior to cooking to remove any remaining residue.
The BEST Way To Remove Pomegranate Seeds
Getting the seeds out can be messy, so an apron is recommended.
- Fill a medium-large sized mixing bowl with 3-4 inches of water.
- Halve the pomegranate from the middle (not the poles).
- Use your fingers to turn the halves inside out and gently push the seeds into the water. They will sink to the bottom and the white pith of the fruit will float to the surface.
- Strain and viola, pomegranate seeds ready to eat.
More Delicious Salads You’ll Love
- Spinach Strawberry Salad with Maple Candied Walnuts
- Galia Melon Salad with Goat Cheese, Prosciutto, and Pine Nuts
- Citrus Salad with Maple Candied Walnuts and Orange-Dijon Dressing
- Classic Caesar Salad Recipe with 2-Minute Creamy Caesar Dressing
- Fried Goat Cheese & Grilled Beet Salad
- Skillet-Seared Thai Duck Salad Recipe
- Curry Chicken Salad on Spring Greens
Quinoa Salad with Roasted Butternut and Kale
Ingredients
- 1 cup quinoa
- 1 tablespoon butter
- 1 1/3 cup water
- 4 cups cubed butternut squash cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 2 cup torn fresh kale
- 1 cup pomegranate seeds or dried cranberries
- 2 tablespoons sesame seeds or pepitas
Instructions
- Place quinoa, butter, and water in a sauce pan and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes until the quinoa absorbs all the water in the pan. Remove from heat and keep covered until ready to use.
- Heat oven to 400°F or use an air fryer. Toss cubed butternut squash with oil and salt and pepper in a mixing bowl to coat the squash. Spread squash on a parchment-lined rimmed baking sheet and roast for about 30 minutes, or until squash is fork-tender and browned in spots. Stir once or twice while roasting. Once done, taste and add additional salt if needed.
- While the quinoa and butternut squash is cooking, prep the pomegranate seeds. Remove seeds from the pomegranate by cutting it in half through the middle (not pole to pole). Fill a medium sized mixing bowl with 3 to 4-inches of warm water. Use your fingers to gently push the seeds out while holding the pomegranate under the water. The seeds will sink to the bottom and the white pith will float to the surface. Strain and viola, pomegranate arils are ready. Dry briefly on a paper towel to remove excess water before using.
- Cool the quinoa and butternut, then toss together with the pomegranate seeds and torn kale pieces. Taste and season with salt and pepper, as desired. Separate into bowls and garnish with sesame seeds.
Notes
Recipe TIPS:
- Naturally coated with saponins, it is important to rinse quinoa before cooking to remove any bitterness. Though some are sold pre-washed and the package will indicate that, it is a good idea to rinse prior to cooking to remove any remaining residue.
- Like potatoes, rice, and pasta, any dish you mix quinoa into needs the proper amount of salt to really taste best. If the dish tastes flat, it is because you may need to add a little more salt for the very best flavor.
- Quinoa expands almost three times its size when cooked.
- 1 cup uncooked quinoa = 4 cups cooked
- 1 cup uncooked pasta = 2 cups cooked
- 1 cup uncooked rice = 3 cups cooked
Dan says
If I have to eat kale and quinoa, this is it.
Raphael says
Hello, I read your blog on a regular basis. Your humoristic style is witty, keep it up!
Melissa Gutierrez says
Oh yeah, this is gonna be made this week!
Jill@RealFoodForager.com says
Thanks for linking your great post to FAT TUESDAY. This looks really good! Hope to see you next week!
Be sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!
Christina says
Sounds wonderful!!
Raymund says
This its the first time I saw a quinoa pilaf, love the colours and flavours in that plate
uggs says
Great recipe! This really sounds good!I love the taste of toasted pumpkin seeds and agree with you that they would be delicious
Linda says
I just used my kale last night! I wish I had seen this before! I do buy it weekly, so this will definitely be a must try!! I’m always looking for different ways to incorporate kale. Great recipe!
ChgoJohn says
Pine nuts, quinoa, Meyer lemon, goat cheese, and kale? This really sounds good!
Karen (Back Road Journal) says
I love the taste of toasted pumpkin seeds and agree with you that they would be delicious with these combination of flavors.
sportsglutton says
Sounds like a fabulous use of kale!