Quinoa, Butternut Squash, and Kale Salad

Published on June 19, 2020

• 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

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.

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Nutrition Facts (per serving)

195Calories5g Fat35g Carbs5g Protein

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Nutrition FactsServings Per Recipe8Calories195% Daily Value *Total Fat5g7%Saturated Fat1g4%Sodium132mg6%Total Carbohydrate35g13%Dietary Fiber4g15%Total Sugars11gProtein5gVitamin C46mg228%Calcium87mg7%Iron4mg24%Potassium607mg13%

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