Quinoa, Butternut Squash, and Kale Salad Recipe

  • 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
  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.