Collard and Quinoa Salad with Roasted Squash

Collard and Quinoa Salad with Roasted Squash

For the Salad:

  • 1 cup butternut squash, sliced
  • 6 cups raw collard greens, shredded
  • 1 cup quinoa
  • 1/2 cup pecans

For the Dressing:

  1. Preheat oven to 375F.
  2. Arrange squash slices on a baking sheet and spray with Pompeian Organic Extra Virgin Olive Oil Spray.
  3. Roast for 15 minutes until tender.
  4. While squash is roasting, cook quinoa with 2 cups water over medium heat until all water is absorbed (10 minutes).
  5. Combine dressing ingredients and massage it into the collard greens. Top with squash, quinoa, pecans and pomegranate.

Author: The Daley Plate

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