This easy Warm Quinoa Salad with Butternut Squash, Kale and homemade Maple Candied Pecans is a feast for eyes and belly! Serve it as a meatless main or a stunning vegetarian side dish for Thanksgiving!
If you don't have cooked quinoa, start with that. Place quinoa in a fine-mesh strainer and rinse thoroughly with cool water for at least 2 minutes. Drain. Rinsing quinoa before cooking will remove its natural bitter or soapy taste.
Transfer to a saucepan, cover with stock, cover with a lid and bring to a boil. Reduce heat and cook for 15 minutes on the lowest setting. Turn off the heat and let stand covered for 5 minutes. Fluff with a fork and set aside. (This will make a little bit more cooked quinoa than what you will need for the salad).
When the pecans are toasted, add the maple syrup and a pinch of salt, and stir to coat the pecans. Cook for an additional 30 to 45 seconds, stirring constantly to make sure it doesn't burn. Spread the pecans on the prepared baking sheet and let cool.
Heat olive oil in a non-stick skillet. Add butternut squash and paprika. Season with sea salt and freshly cracked pepper, to taste. Stir to cover the squash with the spice. Cook on medium heat until brown on the outside and soft on the inside, about 10 minutes.
When they are almost ready, stir in maple syrup and finish cooking. From now on, stir gently to make sure the squash doesn't end up mashed.
If making this salad ahead, add the dressing at the last minute. Quinoa will soak up all the moisture.
Warm Quinoa, Butternut Squash and Kale Salad with Easy Maple Candied Pecans https://www.notenoughcinnamon.com/warm-quinoa-butternut-squash-and-kale-salad-with-easy-maple-candied-pecans/