Quinoa, Butternut Squash, and Kale Salad recipe

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Ingredients

2 tablespoons extra-virgin olive oil, divided
½ teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon chili powder
½ teaspoon sea salt
ground black pepper to taste
½ butternut squash - peeled, seeded, and cubed
1 zucchini, cubed
2 cups water
1 cup quinoa
2 cups chopped lacinato kale
2 cups chopped Italian parsley
½ cup raisins
½ cup chopped red onion
¼ cup apple cider vinegar
1 tablespoon honey

Nutrition Info

194.8 calories
carbohydrate: 34.9 g
cholesterol: : -
fat: 5.1 g
fiber: 4.3 g
protein: 5 g
saturatedFat: 0.7 g
servingSize: -
sodium: 132.3 mg
sugar: 10.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).

  2. Combine 1 tablespoon olive oil, cumin, oregano, chili powder, salt, and pepper together in a bowl. Add butternut squash and zucchini, toss until coated. Place butternut squash and zucchini onto a baking sheet.

  3. Bake in the preheated oven, tossing once half way through, until soft, about 25 minutes. Remove from oven, cool.

  4. Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Drain and cool.

  5. Combine remaining 1 tablespoon olive oil, butternut squash, zucchini, quinoa, kale, parsley, raisins, red onion, apple cider vinegar, and honey in a bowl, toss until salad is combined.

Recipe Yield

8 servings

Recipe Note

This is a go-to type of recipe I use a lot. The seasonings are pretty great and can be used for sweet potato fries and a fish marinade too. You can vary this recipe by adding your favorite grain, or bean! You can also use whichever herb you enjoy.

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