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Kale salad with quinoa, red onion, butternut squash, chickpeas and red onion.

Butternut Squash Quinoa Salad

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  • Author: Deryn Macey
  • Prep Time: 15 min
  • Cook Time: 25 mins
  • Total Time: 40 minutes
  • Yield: 6
  • Category: Salad
  • Cuisine: American
  • Diet: Vegan

Description

A nourishing butternut squash and quinoa salad with crunchy chickpeas, pepitas, red onion, kale and a tangy vinaigrette. This wholesome salad is perfect for everything from weeknight dinners to holiday meals.


Ingredients

For the Quinoa

  • 1 cup dried quinoa, rinsed (just over 3 cups cooked)
  • ¼ tsp salt
  • ½ tsp garlic powder

For the Butternut Squash

  • 1 medium butternut squash, peeled and cubed (6 cups, 830 g)
  • 1 red onion (2 cups, 210 g)
  • 1 tbsp oil
  • 1 tsp ground cumin
  • 1 tsp dried thyme
  • Salt and pepper

For the Chickpeas

  • 1 (540 ml) can chickpeas, drained and rinsed
  • 2 tsp oil
  • ½ tsp garlic powder
  • ¼ tsp smoked paprika
  • Salt and pepper

For the Dressing

  • 4 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1 tsp grainy Dijon mustard
  • 1 garlic clove, minced or grated
  • ¼ cup olive oil 
  • Salt and pepper

For the Salad

  • ¾ cup chopped parsley (40g)
  • 4 cups packed thinly sliced kale (85 g) or baby spinach
  • ½ cup toasted pumpkin seeds, optional

Instructions

  1. Preheat oven to 425 F
  2. Cook Quinoa: In a medium pot, add quinoa, salt, garlic powder and 1 ½ cups water.  Bring to a boil.  Once boiling, reduce heat to low. Cover and cook for 13-15 min, until quinoa is tender and water is absorbed. Remove from heat. Let rest, covered, for 5 min, then fluff quinoa with a fork. 
  3. Roast Squash: On a large baking sheet (can be parchment-lined, if desired), add squash, onion, cumin, thyme and 1 tbsp oil. Season with salt and pepper, then toss to coat. Spread out in an even layer. Roast on the middle rack of the oven, for 25-28 min, tossing halfway through, until golden and tender. 
  4. Roast Chickpeas: On another baking sheet, add chickpeas, 2 tsp oil, garlic powder and smoked paprika. Season with salt and pepper, then toss to combine. Roast on the upper rack of the oven for 20-22 min, tossing halfway through, until crisp.
  5. Make Dressing: To a large bowl, add vinegar, maple syrup, mustard, garlic and oil.  Season with salt and pepper, then whisk to combine. 
  6. Assemble Salad: To the bowl with dressing, add cooked quinoa, kale, parsley, roasted veggies and half the chickpeas.  Season with salt and pepper, then stir to combine.
  7. Serve: Transfer salad to a serving bowl. Top with remaining chickpeas and toasted pumpkin seeds, if using.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. Enjoy cold or reheat in the microwave until heated through.


Nutrition

  • Serving Size: 1
  • Calories: 430
  • Sugar: 6 g
  • Fat: 22 g
  • Carbohydrates: 50 g
  • Fiber: 10 g
  • Protein: 13 g