Butternut Squash Quinoa Salad (Printable Version)
# What You'll Need:
→ Quinoa
01 -
200 g dried quinoa, rinsed
02 -
1.5 g salt
03 -
2 g garlic powder
04 -
360 ml water
→ Butternut Squash and Vegetables
05 -
1 medium butternut squash, peeled and cubed (830 g)
06 -
1 red onion, diced (210 g)
07 -
15 ml vegetable oil
08 -
2 g ground cumin
09 -
2 g dried thyme
10 -
Salt, to taste
11 -
Black pepper, to taste
→ Chickpeas
12 -
1 can (540 ml) chickpeas, drained and rinsed
13 -
10 ml vegetable oil
14 -
2 g garlic powder
15 -
1 g smoked paprika
16 -
Salt, to taste
17 -
Black pepper, to taste
→ Vinaigrette
18 -
60 ml apple cider vinegar
19 -
15 ml maple syrup
20 -
5 g grainy Dijon mustard
21 -
1 garlic clove, minced or grated
22 -
60 ml olive oil
23 -
Salt, to taste
24 -
Black pepper, to taste
→ Salad Assembly
25 -
40 g fresh parsley, chopped
26 -
85 g kale, thinly sliced, or baby spinach
27 -
60 g toasted pumpkin seeds (pepitas), optional
# Step-by-Step Directions:
01 -
Preheat oven to 220°C. Prepare two baking sheets and line with parchment paper if desired.
02 -
In a medium pot, combine quinoa, salt, garlic powder, and water. Bring to a boil, reduce heat to low, cover, and cook for 13–15 minutes until water is absorbed and quinoa is tender. Remove from heat and let rest, covered, for 5 minutes. Fluff quinoa with a fork.
03 -
On a large baking sheet, toss cubed butternut squash and diced red onion with vegetable oil, cumin, thyme, salt, and pepper. Spread in a single layer and roast on the middle rack for 25–28 minutes, tossing halfway through, until golden and tender.
04 -
On a second baking sheet, combine chickpeas with vegetable oil, garlic powder, smoked paprika, salt, and pepper. Toss to coat and spread out evenly. Roast on the upper rack for 20–22 minutes, tossing halfway, until crisp.
05 -
In a large mixing bowl, whisk together apple cider vinegar, maple syrup, Dijon mustard, minced garlic, and olive oil. Season with salt and pepper.
06 -
To the bowl with vinaigrette, add cooked quinoa, kale, parsley, roasted squash and onion, and half of the roasted chickpeas. Season with salt and pepper, then gently mix to combine.
07 -
Transfer salad to a serving bowl. Top with remaining roasted chickpeas and toasted pumpkin seeds if using. Serve immediately.
# Helpful Notes:
01 -
Store leftovers in an airtight container in the refrigerator for up to 4 days. The salad may be enjoyed cold or reheated gently.