For a nuttier flavor, toast the quinoa in a dry skillet over medium heat for a few minutes before cooking. If you don't have lacinato kale, you can use curly kale. Just be sure to massage it with a little olive oil and salt to tenderize it before adding it to the salad. Feel free to substitute other dried fruits for the raisins, such as cranberries or chopped apricots. Add a sprinkle of toasted pumpkin seeds or chopped walnuts for extra crunch. For a vegan option, substitute maple syrup for the honey.
Quinoa, Butternut Squash, and Kale Salad
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PREP TIME20 mins
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COOK TIME40 mins
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TOTAL TIME1 hrs
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SERVING8 People
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VIEWS25
A vibrant and nourishing salad that celebrates the flavors of autumn. Roasted butternut squash and zucchini mingle with fluffy quinoa, tender kale, and a medley of sweet and savory accents. Dressed with a tangy apple cider vinaigrette, this salad is a delightful balance of textures and tastes, perfect as a light meal or a flavorful side dish.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate35 g
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Fiber4 g
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Protein5 g
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Saturated Fat1 g
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Sodium132 mg
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Sugar11 g
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Fat5 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 375 degrees F (190 degrees C). (5 minutes)
02
StepIn a bowl, whisk together 1 tablespoon olive oil, cumin, oregano, chili powder, salt, and pepper. Add butternut squash and zucchini; toss until evenly coated. Arrange the vegetables in a single layer on a baking sheet. (5 minutes)
03
StepRoast in the preheated oven, tossing once halfway through, until the butternut squash is tender and slightly caramelized, about 25 minutes. Remove from oven and let cool slightly. (25 minutes)
04
StepWhile the vegetables are roasting, bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and the water is absorbed, about 15 to 20 minutes. Drain any excess water and let cool. (20 minutes)
05
StepIn a large bowl, combine the remaining 1 tablespoon olive oil, roasted butternut squash and zucchini, cooked quinoa, kale, parsley, raisins, and red onion. Drizzle with apple cider vinegar and honey. Toss gently until all ingredients are well combined. Taste and adjust seasonings as needed. Serve immediately or chill for later. (10 minutes)
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RECIPE REVIEWS
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Please Rate
Alexander Murphy
Jun 26, 2025I used maple syrup instead of honey and it was just as good.
Ressie Mueller
Jun 12, 2025The quinoa was perfectly cooked following the directions.
Reinhold Rau
Jun 8, 2025I love the combination of sweet and savory in this salad. It's a keeper!
Daniela Hayesberge
Jun 3, 2025The roasted vegetables are the key to this recipe. They add so much flavor.
Sean Ledner
May 22, 2025This salad is so versatile. I added some feta cheese and it was amazing!
Jaime Bosco
Apr 17, 2025This is a great way to use up leftover roasted vegetables.
Connor Hirthe
Apr 16, 2025My family loved this salad! I will definitely be making it again.
Marina Schaefer
Apr 8, 2025Easy to make and healthy too! What's not to love?
Salvador Nicolas
Apr 1, 2025I added some toasted pumpkin seeds for extra crunch.
Natalia Mcdermottkoch
Mar 29, 2025I made this last night and it was so delicious! The dressing is perfect.