Harvest Quinoa Bowl with Roasted Squash, Apples, Kale, and Pecans

This hearty fall quinoa bowl combines caramelized roasted squash, crisp apples, tender kale, toasted pecans, and a bright maple-Dijon dressing for a satisfying vegetarian meal.

Prep: 20 min · Cook: 35 min · Yield: 4 · Method: Oven

Ingredients

• 1 cup quinoa
• 2 cups vegetable broth
• 1.5 pounds butternut squash
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 6 cups kale
• 2 medium apples
• 0.75 cup pecans
• 2 tablespoons maple syrup
• 1 tablespoon dijon mustard
• 2 tablespoons apple cider vinegar

Cooking instructions

1. Heat the oven to 425°F. Peel and cut the butternut squash into 3/4-inch cubes. Toss it with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper on a rimmed baking sheet. Roast for 25 to 30 minutes, turning once, until browned and fork-tender. (about 30 min) — 425°F
2. Meanwhile, rinse the quinoa under cold water. Combine it with the vegetable broth in a saucepan and bring to a boil. Cover, reduce the heat to low, and simmer for 15 minutes, until the liquid is absorbed. Remove from the heat, let stand covered for 5 minutes, then fluff with a fork. (about 20 min) — Stovetop
3. While the quinoa cooks, whisk the remaining 2 tablespoons olive oil with the maple syrup, Dijon mustard, apple cider vinegar, remaining 1/2 teaspoon kosher salt, and remaining 1/4 teaspoon black pepper. (about 5 min)
4. Remove the kale stems and tear the leaves into bite-size pieces. Place the kale in a large bowl, drizzle with 1 tablespoon of the dressing, and massage for 1 to 2 minutes until slightly softened. Core and thinly slice the apples. (about 5 min)
5. Divide the quinoa among four bowls. Top with the roasted squash, massaged kale, apple slices, and pecans. Drizzle with the remaining maple-Dijon dressing and serve warm or at room temperature. (about 5 min)