Red Quinoa Salad with Roasted Squash, Brussel Sprouts + Maple-Tahini Dressing
If you're feeling down in the dumps about your green intake, serve yourself a big ol' helping of this salad. It's gonna make your greens eating a whole lot more fun.
Servings: 4 Servings
Calories: 354kcal
Ingredients
- 1 medium delicata squash
- 2 cups baby brussel sprouts or regular ones quartered
- 1 tablespoon olive oil
- Salt + pepper to taste
- 1 cup red quinoa cooked
- 4 - 5 cups lacinato kale finely chopped
- 1/2 cup raw pepitas or sunflower seeds
for the dressing:
- 2 tablespoons tahini
- 2 teaspoons pure maple syrup
- 1 teaspoon apple cider vinegar
- 1 teaspoon lemon juice
- 3 - 4 tablespoons cold water
- Salt + pepper to taste
Instructions
- Heat your oven to 375ºF.
- Cut the squash lengthwise and scoop out the seeds. Flip onto a flat surface, flesh side down, and slice into small half moons, about 1/2" thick. Chop each half moon into 4 pieces and add to a large mixing bowl.
- To that bowl, add your brussel sprouts and drizzle with olive oil. Season with salt and pepper and toss to combine.
- Transfer veggies to a baking sheet and roast for 25 - 35 minutes until squash has softened. Remove and let cool for 10 - 15 minutes.
- While the veggies are cooling, gently steam the kale, 60 seconds. Strain and transfer to the mixing bowl. Add the veggies and quinoa and toss to combine.
- Whisk together the dressing ingredients (or better yet, add them to your blender) until completely smooth. Pour over the salad and toss to evenly coat. Sprinkle in pepitas.
- Taste and adjust seasonings as desired. Serve immediately.
Nutrition
Calories: 354kcal | Carbohydrates: 47g | Protein: 13g | Fat: 14g | Saturated Fat: 2g | Sodium: 174mg | Potassium: 1009mg | Fiber: 7g | Sugar: 5g | Vitamin A: 3980IU | Vitamin C: 77.3mg | Calcium: 120mg | Iron: 4.6mg