Green Salad Recipe | Quinoa, Butternut Squash, and Kale Salad

This is a go-to type of recipe I use a lot. The seasonings are pretty great and can be used for sweet potato fries and a fish marinade too. You can vary this recipe by adding your favorite grain, or bean! You can also use whichever herb you enjoy.

Ingredients

• 2 tablespoons extra-virgin olive oil, divided
• ½ teaspoon ground cumin
• ½ teaspoon dried oregano
• ½ teaspoon chili powder
• ½ teaspoon sea salt
• ground black pepper to taste
• ½ butternut squash - peeled, seeded, and cubed
• 1 zucchini, cubed
• 2 cups water
• 1 cup quinoa
• 2 cups chopped lacinato kale
• 2 cups chopped Italian parsley
• ½ cup raisins
• ½ cup chopped red onion
• ¼ cup apple cider vinegar
• 1 tablespoon honey

Cooking 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.

Nutrition Facts

• calories194.8
• carbohydrateContent34.9 g
• fatContent5.1 g
• fiberContent4.3 g
• proteinContent5 g
• saturatedFatContent0.7 g
• sodiumContent132.3 mg
• sugarContent10.5 g