Chipotle Butternut Squash Quinoa Salad
This Chipotle Butternut Squash Quinoa Salad is the perfect fall meal. Roasted squash, tender quinoa, kale & a chipotle dressing!
Equipment
- sauce pan
Ingredients
FOR THE SALAD
- 1 cup quinoa dry
- 2 cups broth I used vegan chicken broth
- 1 medium butternut squash about 4 cups
- 2 tablespoons avocado oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon pepper
- salt to taste
- 2 handfuls kale chopped
- 1 15-ounce can black beans drained & rinsed
- 1/2 red onion sliced
- 1/2 bunch cilantro chopped
FOR THE DRESSING
- 1/2 cup avocado oil or sub olive oil
- 2 tablespoons apple cider vinegar
- 1 chipotle pepper from a can
- 1 tablespoon adobo sauce from the chipotle can
- 1 clove garlic peeled
- 1 tablespoon agave or sub maple syrup
- 1/2 teaspoon cumin
- salt & pepper to taste
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Rinse the quinoa and add it to a sauce pan with the broth. Bring to a boil, cover, lower the heat and simmer for 20-ish minutes - or until the liquid is absorbed. Transfer to a bowl to cool.
- Meanwhile, peel the squash, cut it in half and remove the seeds with a spoon. Cut the squash into bite-sized cubes. Add to the prepared baking sheet with the oil & dry seasonings. Toss to coat and place in the oven for 20-30 minutes, flipping every 10 minutes. Once fork tender, remove from the oven, add salt if needed, and transfer to a bowl to cool.
- Add all of the dressing ingredients to a blender and blend until smooth. Taste and adjust the seasonings as needed.
- To assemble, add the kale to a a large bowl and pour over 1/2 of the dressing. Use your hands to massage the dressing into the kale. Add the quinoa, black beans, red onion & cilantro to the kale. Pour over the rest of the dressing and toss. Top with the squash. Serve at room temperature or chilled.
Video
Notes
- The cooking time for the squash will depend on how big you cut the pieces.
- If you are sensitive to spice you can cut down the amount of adobo sauce in the dressing.
Nutrition
Calories: 475kcal | Carbohydrates: 52g | Protein: 12g | Fat: 26g