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Roasted Butternut Squash Quinoa Salad in a ceramic bowl

Roasted Butternut Squash Quinoa Salad

This hearty Roasted Butternut Squash Quinoa Salad is packed with roasted squash, protein-rich chickpeas and quinoa, tender kale, crunchy roasted seeds and creamy goat cheese tossed in a tangy apple cider vinaigrette. Nutritious, colorful and full of seasonal goodness — this fall salad is a must-try!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients
  

For the Roasted Butternut Squash & Chickpeas

  • 1 medium butternut squash skinned, seeded and chopped
  • 15 oz can chickpeas drained and rinsed
  • 1 tbsp olive oil
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp pepper

For the Butternut Squash Seeds

  • 1/2 cup butternut squash seeds
  • 1 tsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • salt & pepper

For the Vinaigrette

  • 1/2 cup olive oil
  • 1/3 cup apple cider vinegar
  • 1 tbsp honey

For the Salad

  • 2 cups chopped kale
  • 1 tsp olive oil
  • roasted butternut squash
  • roasted chickpeas
  • roasted butternut squash seeds
  • 8 oz instant quinoa cooked according to package instructions
  • 1/3 cup goat cheese crumbles

Instructions
 

  • Preheat oven to 375°F.
  • Place butternut squash and chickpeas on a large baking sheet, followed by olive oil, garlic powder, onion powder, paprika salt and pepper, and toss to combine. Spread evenly and bake for 20-25 minutes or until butternut squash is tender and chickpeas are crispy.
  • While squash and chickpeas begin to bake, add butternut squash seeds to a small pan and toss with olive oil, garlic powder, onion powder, paprika salt and pepper. Add to oven on top rack and bake for 10-15 minutes or until seeds are crispy.
  • To make vinaigrette, add olive oil, apple cider vinegar and honey to a small container and whisk or shake to combine.
  • Add chopped kale to a large mixing bowl, cover with olive oil and massage until tender.
  • To assemble salad, add roasted butternut squash, chickpeas and butternut squash seeds to mixing bowl, along with quinoa and goat cheese crumbles. Cover with dressing and toss to combine.
  • Serve immediately or refrigerate for up to five days!

Notes

This salad could be served warm, room temperature or cold.