Quinoa Butternut Squash Salad
Ingredients
Roasted Butternut Squash
-
5
tablespoons
olive oil
-
2
pounds
butternut squash
-
¼
teaspoon
chipotle chili powder
-
1
teaspoon
sea salt
-
½
teaspoon
fresh ground black pepper
Dressing
-
1
tablespoon
tahini
-
1
tablespoon
maple syrup
-
1
teaspoon
lemon zest
-
¼
cup
lemon juice
-
4
cloves
garlic
Salad
-
3
cups
cooked quinoa
-
4
cups
baby kale or spinach
-
¼
cup
dried cranberries or raisins
-
3
ounces
feta
Instructions
- Preheat the oven to 420 degrees.
- Toss the butternut squash with 1 tablespoon of olive oil, chipotle powder, sea salt, and black pepper.
- Bake the squash for 45 minutes, stirring occasionally, until tender, then allow to cool slightly.
- In a small bowl, combine the remaining olive oil, tahini, maple syrup, lemon zest, lemon juice, and minced garlic to make the dressing.
- In a large bowl, combine the roasted squash, cooked quinoa, baby kale, and dried cranberries.
- Toss the salad with the dressing and top with crumbled feta.
Nutrition Facts (estimated)
Servings
6
Calories
387
Total fat
18g
Total carbohydrates
50g
Total protein
10g
Sodium
580mg
Cholesterol
12mg
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