Warm Quinoa Kale Salad with Roasted Delicata Squash & Goat Cheese Tossed with Maple Black Cherry Vinaigrette

We’re almost through the first month of 2016 already. Can you believe it? My little boy is eight months old today!! He figured out climbing to standing all by himself this week, and it nearly brings tears to my eyes thinking about it because he’s growing up so fast. Walking is just around the corner, I know it!

Oliver is also loving solid food. From the get go, he has wanted to be in charge of the spoon. And I must say, for a newbie, he’s quite good at it. Yeah, he makes a mess. But I’d say three quarters of what I give him ends up in his mouth! Bravo, little one. 

Despite Oliver and his messes taking up the bulk of my time, I have managed to write some fabulous new recipes to share with you all. If only there was some sort of telepathic blogging technology out there . . . I’d be a posting maniac! Haha.

So, the first of these new creations I’d like to share is just. pure. good. It’s basically warm, healthy comfort food. Perfect for January. A little sweet, a little crunchy, a little creamy, and a lot yummy! I hope you try it and love it–let me know!

image image Warm Quinoa Kale Salad with Delicata Squash, Goat Cheese& Maple Black Cherry Vinaigrette

Warm Quinoa Kale Salad with Roasted Delicata Squash, Goat Cheese and Maple Black Cherry Vinaigrette

A deliciously creamy fall salad with a sweet and tangy dressing.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Author Foodbodybliss


  • 1 Delicata squash*
  • 1/2 large sweet onion, chopped
  • 1 tbsp avocado oil
  • 1 tsp black cherry balsamic vinegar*
  • 1/4 tsp kosher salt
  • 1/8 tsp white pepper
  • 1/4 cup chopped pecans
  • 3 cups shredded lacinato kale
  • 1 cup cooked quinoa
  • 1/4 cup goat cheese


  • 2 roasted garlic cloves, smashed
  • 1 tbsp avocado oil
  • 1 tbsp maple syrup
  • 1 tbsp black cherry vinegar
  • 1/2 tbsp Dijon mustard
  • 1/8 tsp kosher salt


  1. Preheat oven to 425F.
  2. Toss chopped squash and onion in oil, vinegar, salt and pepper.
  3. Spread onto parchment-lined baking sheet (along with whole garlic cloves) and bake for 30 minutes.
  4. While squash is baking, prep remaining ingredients.
  5. Once squash is done, toss all ingredients together.

Recipe Notes

*My photo shows my squash chopped with the skin on. I would recommend peeling it first before chopping and baking.
*Another sweet vinegar would work as well.

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  1. Jeannette says:

    Yeah! Another delicious post. This looks really good! I love your commentary too. Happy 8 months to Oliver!

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