Quinoa, Butternut Squash, and Kale Salad
Description
Butternut squash and zucchini are roasted in a mixture of herbs and spices in this hearty quinoa salad made with kale, raisins, and honey.
Ingredients
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2 tablespoons extra-virgin olive oil, divided
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1/2 teaspoon ground cumin
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1/2 teaspoon dried oregano
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1/2 teaspoon chili powder
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1/2 teaspoon sea salt
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ground black pepper to taste
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1/2 butternut squash - peeled, seeded, and cubed
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1 zucchini, cubed
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2 cups water
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1 cup quinoa
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2 cups chopped lacinato kale
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2 cups chopped Italian parsley
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1/2 cup raisins
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1/2 cup chopped red onion
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1/4 cup apple cider vinegar
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1 tablespoon honey
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.