• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Conscientious Eater
  • START HERE
  • Recipes
  • Cookbook
  • Meal Plan
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • About
  • Recipes
  • Cookbook
  • 8-Week Meal Plan
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • About
    • Recipes
    • Cookbook
    • 8-Week Meal Plan
    • Instagram
    • Pinterest
    • YouTube
  • ×
    You are here: Home | Recipes | Salad

    Quinoa, Kale and Squash Salad

    Dec 2, 2022 by Faith VanderMolen

    Jump to Recipe Print Recipe

    Dark, leafy greens, protein-rich quinoa, juicy pomegranate arils, and vibrant butternut squash makes this vegan Quinoa, Kale & Squash Salad a nutrient powerhouse!

    Zesty orange dressing being poured overtop of a quinoa, kale and squash salad

    You guys...salad is amazing!

    And if you don't agree, you probably are making your salads wrong.

    When it comes to making a good salad it's all about the toppings and dressing. Yes, a good base of crunchy, fresh lettuce is also essential, but adding lots of texture and flavor on top is what will take a boring salad to the next level.

    Some of my favorite salad recipes include:

    • Simple Black Bean and Corn Salad;
    • My Cilantro Lemon Quinoa Salad;
    • And this Trader Joe's Spicy Peanut Cruciferous Salad

    However, when it comes to the cooler, fall months, this Quinoa, Kale and Squash Salad is my go-to recipe! It's one of a number of excellent vegan recipes for the fall season.

    It's the perfect side-dish for any holiday meal and I always get compliments when I serve it to my friends and family.

    Ingredients for Quinoa, Kale and Squash Salad

    The ingredients you'll need for quinoa, kale and squash salad laid out on a table

    Made up of fluffy quinoa, crunchy walnuts, juicy pomegranate arils and roasted squash, this salad will quickly become a family favorite. Below I'll list out all the ingredients you'll need to make it!

    • Squash
    • Quinoa
    • Vegetable broth
    • Curly kale (about 5 large handfuls chopped)
    • Pomegranate arils
    • Walnuts (or other nut)
    • Craisins (or other chopped, dried fruit)
    • Olive oil
    • Orange juice
    • Dijon mustard
    • Apple cider vinegar
    • Maple syrup
    • Salt and pepper

    Can you eat kale raw?

    Yes, you can eat kale raw!

    While sautéed kale and baked kale chips are amazing, eating kale raw is another great way to enjoy the many nutritional benefits of kale.

    Raw kale makes a great addition to smoothies and is the base of this amazing salad.

    However, below I'll share with you my favorite way to prepare raw kale!

    How to prepare kale

    If you're new to kale, then this is a great recipe to start with. The trick is to massage your kale!

    Sounds weird, I know.

    But it's really simple to do!

    First, wash your kale and remove the woody stems. Then place the kale leaves into a large bowl and drizzle over some olive oil or an acid such as lemon juice or apple cider vinegar. Next, use your hands to squeeze the kale, tearing it up and massaging it between your fingers until tender and limp.

    This process of massaging your kale in an oil or acid (or both!) breaks down the woodiness of the leaves and makes kale easier to digest and more flavorful

    Massaged kale salad topped with quinoa, pomegranate arils, walnuts and roasted squash

    How to prepare this Quinoa, Kale and Squash Salad

    While this salad requires multiple steps, it's really simple to prepare.

    I first like to get the squash roasting in the oven. Chop up your squash, drizzle it with a little olive oil and season it with salt and pepper. Pour it onto a lined baking dish and bake it at 400F degrees for about 20-30 minutes, flipping the squash over half way through. You'll want to remove it from the oven when it becomes fork tender and is starting to brown.

    While the squash is roasting, you can prepare the remaining ingredients.

    Cook the quinoa in vegetable broth.

    Wash, de-stem and massage the kale in a little olive oil.

    In a small bowl or jar, mix together the dressing ingredients.

    Chop up the nuts and set aside the craisins and pomegranate arils.

    Once the squash and quinoa have finished cooking, you can assemble the salad. Pour ½ of the dressing over top of the quinoa. Combined the quinoa, kale, roasted squash, walnuts, craisins and pomegranate arils together in a bowl. Finish everything off with the remaining salad dressing.

    Serve and enjoy!

    Quinoa, kale and squash salad being scooped out of a wooden bowl with two spoons

    How to store kale salad

    Good news guys!

    Kale salad gets better, at least in my opinion, the longer it sits in the fridge. For that reason, it's makes for a great meal to prepare in bulk at the start of the week!

    Simply massage your kale in a little oil, acid or salad dressing and store it in an airtight container in the fridge for 3-4 days. If you want to include any crunchy toppings on your salad, simply add them right before serving so that they don't get soggy. Otherwise, the kale salad will become more tender and flavorful the longer it soaks in the dressing in the fridge.

    Vibrant butternut squash on top of massage kale

    📖 Recipe

    Quinoa, Kale and Squash Salad

    Faith VanderMolen
    Dark, leafy greens, protein-rich quinoa, juicy pomegranate arils, and vibrant butternut squash makes this Quinoa, Kale and Squash Salad a nutrient powerhouse!
    4.73 from 22 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Total Time 40 minutes mins
    Course Salad
    Cuisine American
    Servings 6 servings
    Calories 353 kcal

    Ingredients
     
     

    BUTTERNUT SQUASH

    • 3 cups cubed butternut squash*
    • 1 tablespoon olive oil
    • pinch of salt and pepper

    QUINOA

    • 1 cup quinoa
    • 2 cups vegetable broth

    SALAD

    • 5 large leaves curly kale about 5 large handfuls chopped
    • 1 cup pomegranate arils
    • ½ cup walnuts chopped
    • ¼ cup craisins

    DRESSING

    • ¼ cup orange juice
    • 2 teaspoons dijon mustard
    • ¼ cup apple cider vinegar
    • 2 tablespoons maple syrup
    • 3 tablespoons oil
    • pinch of salt and pepper

    Instructions 

    • Preheat your oven to 400 °F and place the cubed butternut squash on a baking sheet. Drizzle the squash with a little olive oil and season with salt and pepper. Roast the butternut squash for about 30 minutes until fork tender, flipping the cubes over half way through. Remove from the oven when cooked and set aside.
    • While the butternut squash roasts cook the the quinoa by placing 1 cup of quinoa and 2 cups of vegetable broth in a medium sized sauce pan. Bring the mixture to a boil. Cover, reduce the heat to a low and simmer until quinoa is tender, about 15 minutes. Remove the saucepan from the heat, still covered, and let the quinoa sit for 5 minutes. Then fluff the quinoa with a fork and let cool.
    • While the butternut squash roasts and the quinoa simmers, prepare the salad and dressing. Place the chopped kale into a large bowl, drizzle on 1 tablespoon olive oil, and massage the kale** with your hands until it softens.
    • Pour all of the dressing ingredients into a small jar and shake to combine.
    • To assemble the salad, pour ½ of the dressing onto the quinoa and stir well. Add in the pomegranate arils, walnuts and craisins and stir to combine.
    • Pour the quinoa mixture over the kale and top everything off with the roasted butternut squash.
    • Serve with another drizzle of dressing.

    Notes

    *Any type of squash or pumpkin will work!
    **To massage kale, take handfuls of kale in your hand and squeeze it very hard. Do this for a few minutes until the toughness of the kale begins to breakdown.

    Nutrition

    Calories: 353kcalCarbohydrates: 44gProtein: 7gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 8gTrans Fat: 0.03gSodium: 343mgPotassium: 593mgFiber: 6gSugar: 15gVitamin A: 8551IUVitamin C: 31mgCalcium: 93mgIron: 2mg
    Tried this recipe?Let me know how it was!

    More Salad

    • Vegan Chickpea Salad (No Mayo!)
    • 11 Fresh Vegan Summer Salads
    • Simple Lemon Couscous Salad
    • The BEST Vegan Coleslaw Recipe


    Plant Biased Cookbook


    Plant Biased cover
     

    Plant Biased is my new cookbook and beginner's guide to eating a more plant based diet! I describe it as "the book I wish I had when I went vegan back in 2013."

    Plant Biased includes...

    90+ beginner recipes! My top breakfast, main dish, dessert & snack recipes!
    Why Plant Biased? Understand the "why" behind your choice to go plant-based!
    Vegan Cooking Basics: What you need to know and what to avoid when cooking.
    Grocery Shopping: How to confidently find healthy, unprocessed foods at the store.
    Nutritional Guidelines: Make sure you meet all your nutritional needs!
    Kitchen Essentials: Learn to create a place where you'll LOVE to cook!

    Buy it now for only $18.95 $9.95!

     
    Preview & Buy!


    buy Plant Biased on Amazon  

    Customer Reviews
    ⭐ ⭐ ⭐ ⭐ ⭐ 4.8 out of 5


    31 All-Time Greatest Eats Cookbook!

    For a limited time, I'm giving away a 68-page cookbook of my reader-favorite recipes called my "31 All-Time Greatest Eats"!

    Just click the cover image above or the Download button below and it will take you directly to the PDF!

    Reader Interactions

    Comments

    1. Colleen says

      December 31, 2022 at 4:54 pm

      5 stars
      This was so good! We subbed bulgur for the quinoa, and ommitted most of the oil. We will definitely be making this again!

      Reply
    2. Valerie says

      November 18, 2015 at 9:35 pm

      5 stars
      This was a big hit at my office's Thanksgiving potluck - I didn't bring home any leftovers! I did make the dish a bit more of a side than a salad by lightly sautéing the kale, and forgoing the craisins. It was one of the few healthy dishes there, and it was delicious!

      Reply
      • Faith says

        November 18, 2015 at 11:57 pm

        That's music to my ears Valerie!! So glad to hear you enjoyed it as well as your co-workers. I absolutely love this salad and you've reminded me to make it again soon!

        Reply
    3. Jen says

      October 15, 2015 at 9:13 pm

      5 stars
      LOVED this recipe! I added in some goat cheese and swapped honey for the maple syrup since I didn't have any. Delicious and a new favorite. I just stumbled upon your site and can't wait to try out more!

      Reply
      • Faith says

        October 15, 2015 at 9:16 pm

        Yay!! So glad you liked it! And maple syrup and goat cheese are brilliant additions. Thanks for sharing Jen!

        Reply
    4. Jen@jpabstfitness says

      January 29, 2015 at 4:30 pm

      Looks delicious! I'm a huge fan of adding brown rice to my salads, I'll have to try it with quinoa...thanks for the idea 🙂

      Reply
      • Faith says

        January 30, 2015 at 10:01 am

        Brown rice! That's a great idea Jen...kind of like a chipotle salad bowl. Yum!

        Reply
    5. Leigha @ The Yooper Girl says

      January 28, 2015 at 3:27 pm

      Girl, this looks AMAZING! Not just the recipe, but your photos too! I have a confession about butternut squash - I've never cooked it! I have had it at a few restaurants and it's delish. The dressing in this sounds so tasty!! My tastebuds would love this - I'm all about different textures in one bite!

      Hope the storm didn't hit you too bad!!

      Reply
      • Faith says

        January 28, 2015 at 6:28 pm

        Thanks Leigha! And I'd say if all your confessions are like that, you're doing pretty good;) It's really easy to roast and tastes amazing with a little maple syrup too:)

        As for weather, we got hit with just the right amount. Enough snow to stick and look pretty, but not to much to make things crazy:)

        Reply
    6. Liv @ Healthy Liv says

      January 28, 2015 at 1:11 pm

      I feel like these are all the current trendy healthy foods mixed into 1 dish! It looks insanely delicious!

      Reply
      • Faith says

        January 28, 2015 at 6:26 pm

        Haha so true!! I didn't even realize I was so trendy;) Thanks Liv!

        Reply
    7. Suzanne says

      January 28, 2015 at 8:02 am

      Looks delicious! I love squash or sweet potato in grain salads with some greens added in....love to add black beans too - they just go well with fall squash...will try this salad soon - thanks

      Reply
      • Faith says

        January 28, 2015 at 8:36 am

        Thanks Suzanne! I haven't eaten squash/sweet potato in a salad in quite some time, but after this salad I'm hooked! Black beans would be an awesome addition too:)

        Reply
    4.73 from 22 votes (19 ratings without comment)

    Please Leave A Star Review In The Recipe Card! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    I'm a plant-based digital nomad mom-of-two living in Malaysia. Meet Faith!

    For a limited time, I'm giving away a free cookbook of my Top 31 recipes!

    Get it while you can!

    Free Download

    Eat Healthy in 2023!

    • Healthy Cookie Dough Overnight Oats

    • zucchini bread baked oatmeal
      Zucchini Bread Baked Oatmeal

    • creamy tomato zucchini soup topped with grilled cheese croutons
      Creamy Vegan Tomato Zucchini Soup

    • Vegan Broccoli Potato Soup (Dairy-Free!)

    • Vegan Soba Noodle Recipe!

    • Refreshing Green Smoothie Recipe!

    Most Popular Recipes

    • whole wheat artisan bread on a cutting board
      Easy Whole Wheat Artisan Bread Recipe

    • Easy Homemade Oatmeal Date Granola Bars

    • Whole Wheat No-Yeast No-Rise Vegan Pizza Dough

    • Sweet and Spicy Roasted Cashews

    • 5 Vegan Overnight Oats Recipes You Can Meal Prep!

    • two glasses of oat milk next to a jar of oat milk
      Homemade Oat Milk Recipe

    8-Week Plant Biased Meal Plan Cover

    DON'T think about recipe planning for weeks!

    ✅ Save Time

    ✅ Reduce Stress

    ✅ Eat Healthy

    Preview & Buy!

    Sourdough Heaven!

    • Vegan Sourdough Waffles

    • Sourdough Pumpkin Bread (Vegan!)

    • Sourdough Banana Bread

    • Easy Sourdough Muffins

    • Vegan Sourdough Pancakes (6 Ingredients!)

    • Vegan Sourdough Bread (Beginner-Friendly!)

    Footer

    The Conscientious Eater

    • START HERE
    • All Recipes
    • Plant Biased Cookbook
    • 8-Week Meal Plan

    Sponsorship

    Sponsor My Emails
    Sponsor Youtube, IG, Website

    My Recipes

    • Breakfast
    • Main Dishes by Cuisine
    • Main Dishes by Recipe Type
    • Condiments
    • Desserts
    • Drinks
    • Snacks
    • Breads
    • WIAW

    Important Stuff

    • Privacy Policy
    • Site Accessbility
    • No AI Training
    • Disclosure
    • Contact
    • Some icons from flaticon.com

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 This website was designed using the Seasoned Pro Theme from Feast Design Co.

    Quinoa, Kale & Squash salad, an excellent vegan fall recipe

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.