- 2 tablespoons extra-virgin olive oil, divided
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/2 teaspoon sea salt
- ground black pepper to taste
- 1/2 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
- 1/2 cup raisins
- 1/2 cup chopped red onion
- 1/4 cup apple cider vinegar
- 1 tablespoon honey
- Preheat oven to 375 degrees F (190 degrees C).
- 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.
- Bake in the preheated oven, tossing once half way through, until soft, about 25 minutes. Remove from oven; cool.
- 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.
- 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.