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Roasted Delicata Squash + Brussel Sprout Quinoa Salad - drizzled in a creamy maple-tahini dressing | vegan | recipe on simplyquinoa.com

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.
Course Main Course, Salad
Cuisine American
Keyword brussel sprout, squash, tahini
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 Servings
Calories 354kcal
Author Alyssa


  • 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:


  • 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