Nancy Macklin, RDN
Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.
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Comments (24)
It was reallyyy good with raisins/dried cranberries too
OMG! This is the best. I used farrow because it was already made. I just couldn’t stop eating it!
Is this salad meant to be served warm or cold?
Only squash, but it was slightly warm by the time I put everything together.
Very good! I wouldn’t change a thing.
I want to try Barbara’s suggestion of using grapefruit juice instead of lemon
I loved reading the different changes people tried with this recipe. Im ging to try some of them especially Barbara’s suggestion to use grapefruit juice in stead of lemon
Love this!!! I cut prep time by buying butternut squash already peeled and cut from the produce section. And cooked the Quinoa is the instant pot so I didn’t have to mind that. I’ll definitely make this again
Delicious! I made enough for one serving as that’s how much Kale I had in my garden but also I feel like squash IN salads doesn’t do well as ‘leftovers’. It was DELICIOUS!
Prep time takes quite a long time.
I made it on a Sunday while I was off work.
Acorn Squash is hard to peel and then baking that and cooking the quinoa.
But….it was very good. I liked the dressing. I put it on right before I had my salad.
If you have the time, this is a good salad.
No oil for the dressing? Olive?
Forks over knives is a whole food, plant based, no oil way of eating. You won’t find oil in any of the recipes here
I used delicata squash in place of butternut and brown rice in place of the quinoa. This was fantastic!
This is the best salad ever!! The only thing I substituted was the pumpkin seeds. I didn’t have any, so use pine nuts. Fantastic!!!
Made some substitutes used rice pilaf and added carrots and zucchini was awesome
I make it over and over again during the cold months. Simply delicious and light:). I like it more with grapefuit juice instead of lemon, but for the rest, I wouldn’t change it a bit:)
This salad was great. I never know where preptimes and ready to eat times come from. I had to cook this from scratch-the quinoa, squash, and pumpkin seeds. It took me 2 hours!
Hi Jill, yes, scratch cooking takes longer. I think the times in the recipe are with the ingredients already prepared and ready to go. So, if you had everything chopped and measured out already, the prep/ready times would be about right. So many times I prepare a few things the night before (or a few days ahead), then proceed with the recipe. A French term for this is mise en place, having everything measured and ready to go. Happy cooking!
Next time grab a bag of diced butternut squash from the grocery store and roast that instead of peeling, deseeding and dicing a whole butternut squash.
I just made this last night…..wonderful! I didn’t have butternut squash so I used half a sweet potato. It was flavorful and I think very healthy.
Absolutely delicious!!! the dressing is the key ingredient in this salad.
I’ve had so may people as for this recipe, everyone loves it.
Thank you !!
can I use swiss chard instead of kale?
This was absolutely delicious! I had cooked sorghum berries already, so I used them instead of the quinoa, but everything else was the same. Family and friends all loved it as well!! It is very colourful and flavourful and is a beautiful salad to bring to potlucks or bbq’s. Highly recommended!!
So delicious!
I had to sub the kale for spinach and pumpkin seeds for roasted almond slices.
Definitely a keeper.