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Quinoa Salad With Roasted Squash, Dried Cranberries, and Pecans

Anna Watson Carl
  • 30 minutes
  • Serves 4

INGREDIENTS

1/3 cup

Cranberries, dried

1

Delicata squash, medium

1

bunch Tuscan kale

1 tbsp

Balsamic vinegar

1 cup

Quinoa

1

Black pepper, Freshly ground

1

Kosher salt

2 tbsp

Olive oil, extra-virgin

1/3 cup

Pecans, toasted

1/3 cup

Feta