on the menu: quinoa, butternut squash & kale salad

I’m always looking for a few more go-to recipes. This one seems like the ideal recipe for when I find myself working late. Plus, who doesn’t love butternut squash?


Quinoa Salad:

Makes 4 to 6 servings as a main dish.

1 1/2 cups quinoa
3 cups water
2 teaspoons olive oil, divided
1 onion, chopped
2 garlic cloves, minced
1 1/2 cups peeled, cored and diced butternut squash
1 1/2 cups roughly chopped kale (previously washed and cleaned)
2 teaspoons fresh thyme, chopped
vinaigrette (recipe below)

In a large pot, bring the quinoa and water to a boil, reduce the heat and simmer, covered until all the water has been absorbed (about 20 minutes). Remove from the heat, fluff with a for and place in a large bowl to cool for 20 minutes.

In the meantime, heat one teaspoons olive oil in a large skillet, add the onion and cook until it turns translucent. Add the garlic, butternut squash and kale. Cover with a lid and cook for about 10 minutes on medium-low heat. Remove the lid, check that the butternut squash is tender but not mushy or hard when you poke a piece with a knife. Add the thyme and continue cooking until the all the liquid creating by the cover has evaporated.

Let cool to room temperature. Gently fold the cooked quinoa and the cooked vegetables together along with the vinaigrette.
Serve room temperature or cold.

French Vinaigrette:
Makes about 1/4 cup (60 ml), enough for one large green salad.


1/8 teaspoon sea salt
1 tablespoon sherry or red wine vinegar
1/2 small shallot, peeled and minced (about 1 tablespoon)
1/2 teaspoon Dijon mustard
3T to 4T (45 ml to 60 ml) olive oil

fresh herbs, if desired


1. In a small bowl, mix together the salt, vinegar, and shallot. Let stand for about ten minutes.

2. Mix in the Dijon mustard, then add 3 tablespoons (45 ml) of olive oil. Stir well, then taste. If too sharp, add the additional olive oil and more salt, if necessary. Romain said one needs to add beaucoup de mustard, so feel free to add more as well.

If you wish to add fresh herbs, it’s best to chop and mix them in shortly before serving so they retain their flavor.

Salad recipe from Tartelette and Vinaigrette from David Lebovitz


  1. christin

    I actually have all of these ingredients right now. Sounds like dinner tonight!

  2. Grace

    YUM and different.


  3. elembee.com

    Looks delicious! Sounds like my kind of fall meal.

  4. Creategirl

    YUM! I love when you share butternut squash recipes, thanks

  5. Tiffany @ Savor Home

    Hi Caitlin! I just found your blog via Camille and I love it! I posted a quinoa dish yesterday. Love it! Your recipe sounds great. Beautiful photo, too.

  6. Daily Cup of Couture

    looks delicious! thanks for sharing! xx

  7. Zoe @ The Chic Classmate

    this looks fantastic!


  8. L.A. in the bay

    mm I need to try this, love finding healthy dishes!

  9. Anonymous

    I made this and it was delicious!

Comments are closed.