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
- Preheat oven to 425 F
- 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.
- 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.
- 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.
- Make Dressing: To a large bowl, add vinegar, maple syrup, mustard, garlic and oil. Season with salt and pepper, then whisk to combine.
- 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.
- 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