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
- 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
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.
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