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Kale salad with quinoa, red onion, butternut squash, chickpeas and red onion.
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Butternut Squash Quinoa Salad

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.
Prep Time15 minutes
Cook Time25 minutes
Course: Salad
Cuisine: American
Diet: Vegan
Servings: 6
Author: Deryn Macey

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: 1g | Calories: 430kcal | Carbohydrates: 50g | Protein: 13g | Fat: 22g | Fiber: 10g | Sugar: 6g