Warm Winter Quinoa Salad
when you want a salad but you're cold
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This week’s recipe is a delicious, warm salad with roasted butternut squash, quinoa, browned chicken sausage, dried cranberries and goat cheese. I call it a warm salad because you can eat it hot! Unlike regular lettuce, massaged kale is the base that can be enjoyed warm or cold, making this the perfect winter “salad.” The flavors are so delicious, and of course it’s super easy too!
For my paid subscribers- the meal plan for this week is full of easy delicious meals for you. If you’re feeling tired of all of your normal go-tos, make sure to check it out.
MEAL PLAN AT A GLANCE
Meal Plan at a glance- Here’s an idea of how to build out a week of meals. You can swap things out, move things around- tailor it to your liking!
The full meal plan and grocery list are in a beautifully organized PDF at the bottom of this newsletter!
Not into these meals or the recipe for this week? You can always check out the archive of all previous recipes and meal plans here!
THE RECIPE
Warm Winter Quinoa Salad
Macros per serving:
431 cal/ 18g fat/ 37g carbs/ 19g fiber/ 32g protein (I used 1.5 package of Trader Joe’s Garlic Herb Chicken Sausage)
Servings: 4 servings
Time: 25 min
Tools:
Cutting board
Knife
Sheet pan
Foil
Pot
Ingredients:
1-2 packages of chicken sausage
½ tbsp oil
½ tsp garlic powder
¼ tsp paprika
¼ tsp chili powder
¼ tsp salt
1 bag washed and cut kale (I used approx. 6 handfuls)
1 bag precut butternut squash
½ cup uncooked quinoa
Goat cheese (I used 1 oz)
Dried Cranberries (I used 2 oz)
Dressing:
½ tbsp oil
1 tbsp balsamic
1 tbsp lemon juice
1 tsp mustard
½ tsp garlic salt or seasoned salt
Instructions:
Preheat the oven to 400 degrees. Line a baking sheet with foil.
Mix together the oil, garlic powder, paprika, chili powder, and salt. Add the chopped butternut squash onto the baking sheet. Pour the sauce on top and stir to coat.
Bake while you slice the chicken sausage. Add the chicken sausage to the baking sheet and stir.
Bake for 15 minutes, until the sausage is browned and the squash is cooked through.
White it bakes, mix together the ingredients for the dressing. Cook the quinoa according to package directions.
When the butternut squash and chicken sausage are done baking, let them cool to room temperature.
Massage the kale with 1 tsp of lemon juice. Add the butternut squash, chicken sausage, cooked quinoa, goat cheese, cranberries, and dressing. Toss to coat.
LAZY VERSION
Use a microwave quinoa packet instead of making your own quinoa.
SUBSTITUTIONS
Sub for chicken sausage: rotisserie chicken, pre cooked chicken
Sub for butternut squash: diced sweet potato, diced carrots, diced delicata squash
Sub for kale: arugula, but then I would def eat this salad cold, don’t dress it ahead of time, and store the lettuce separately!
Sub for quinoa: brown rice
Sub for goat cheese: gorgonzola, bleu cheese
Dairy free: omit the goat cheese
STORAGE
Allow everything to come to room temp and then store in airtight containers.I like using these containers.
REHEATING
You can eat this salad hot or cold, but I prefer to warm it up! I microwave it for 1 minute.
REDUCE FOOD WASTE
If you do 1.5 packages of sausage, freeze the other half. I just put in a ziploc bag, press all the air out, and stick in the freezer.
Leftover kale? Put it in the freezer! It’s perfect for adding to soups, chilis, stews, or even pasta dishes.
GROCERY LIST
GROCERY LIST
PRODUCE
1 bag washed and cut Kale (I did approx. 6 handfuls)
1 bag precut butternut squash
MEAT/DAIRY
1-2 packages of chicken sausage
Goat cheese (I used 1 oz)
PANTRY
1 tbsp balsamic
1 tbsp lemon juice
1 tsp mustard
Dried Cranberries (I used 2 oz)
½ cup uncooked quinoa
SPICES/STAPLES
¼ tsp chili powder
½ tsp garlic powder
¼ tsp paprika
½ tsp garlic salt or seasoned salt
¼ tsp salt
½ tbsp oil
½ tbsp oil (for dressing)
MACROS
Per serving, 4 servings total.
431 cal/ 18g fat/ 37g carbs/ 19g fiber/ 32g protein (I used 1.5 package of Trader Joe’s Garlic Herb Chicken Sausage)
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