Warm Quinoa Salad w/ Roasted Black Radishes, Kabocha Squash, and Sautéed Lacinato Kale

Adapted from


  • 1 bunch Black Radishes, quartered
  • 1 lb Blue Kabocha Squash, cut into 1/2-inch slices
  • 4 tbsp Extra Virgin Olive Oil, plus more for dressing
  • 4 sprigs Thyme
  • Sea Salt
  • Black Pepper
  • 1 1/2 cups Quinoa, uncooked
  • Chicken Broth for cooking quinoa
  • 1/2 Purple Onion, sliced
  • 4 cloves Garlic, minced
  • 1 pinch Red Pepper Flakes
  • 1 bunch Lacinato Kale, roughly sliced
  • 1/2 cup Water
  • 1/4 cup Raw Pumpkin Seeds
  • 1/4 cup Dried Cranberries
  • Juice from 1/2 Lemon


  1. Preheat oven to 400 degrees. Prepare quarter black radishes and slice squash into ½-inch pieces. Place on baking sheet and add thyme sprigs. Drizzle with 2 tbsp olive oil and sprinkle with salt & pepper. Roast for 20 minutes, flip everything over, and roast for another 20 minutes. Remove from oven and put aside.

  2. While vegetables are roasting, cook quinoa according to package instructions, using chicken broth instead of water. When cooked, remove from heat and keep covered.

  3. While quinoa is cooking, slice purple onion and sauté in 2 tbsp olive oil. Add garlic and a pinch of red pepper flakes and cook until fragrant. Add sliced collard greens. Toss well, add 1/2 cup water, and cover. Steam until greens are tender, about 10 minutes.

  4. Assemble salad: place quinoa in a large bowl. Layer collards and roasted veggies. Sprinkle with pumpkin seeds and cranberries. Drizzle juice from 1/2 lemon and olive oil and salt and pepper to taste. Alternatively, use dressing of your choice! ENJOY!