Pumpkin, Quinoa, Broccolini Salad With Spicy Grapefruit Vinaigrette

This Pumpkin, Quinoa & Broccolini Salad is absolutely delicious and so nourishing. The oven does most of the work here, and our spicy grapefruit vinaigrette beautifully compliments the flavors of the roasted vegetables. With 21g of fiber and 13 unique plants, it’s a great one to promote gut health, and it’s also packed with good-for-your-skin ingredients, such as protein (20g), vitamins C, A, E, and zinc. This is definitely one you’ll want to save and add to your meal plan!

Pumpkin, Quinoa, Broccolini Salad with Spicy Grapefruit Vinaigrette

5 from 2 votes

This nourishing salad combines roasted vegetables, quinoa, and a spicy grapefruit vinaigrette. Packed with fiber, protein, and vitamins, it’s perfect for promoting gut health.

Sarah Cobacho (plantbaes.com)

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Prep TimePrep Time 10 minutes mins

Cook TimeCook Time 50 minutes mins

Total TimeTotal Time 1 hour hr

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Equipment

• 1 Gold Measuring Cups and Spoons

Servings 2

Ingredients

Salad

• ▢ 1.5 cups (210 g) diced butternut squash
• ▢ 1 tsp ground cumin
• ▢ 2 tsp olive oil - divided
• ▢ 1 small red onion - chopped in quarters
• ▢ 1 red capsicum - chopped
• ▢ 1 broccolini - chopped
• ▢ 2 tbsp nutritional yeast
• ▢ 1 cup (164 g) cooked chickpeas
• ▢ Salt & pepper
• ▢ 1 cup (185 g) cooked quinoa
• ▢ 2 cups (60 g) baby spinach
• ▢ 1 tbsp slivered almond
• ▢ 20 g plant-based feta
• ▢ Fresh basil

Spicy Grapefruit Dressing

• ▢ ½ grapefruit - juiced
• ▢ ¼ tsp (0.25 tsp) Chili flakes - more to taste
• ▢ 1 tbsp maple syrup
• ▢ 2 tsp olive oil
• ▢ 1 tsp Dijon mustard

Instructions

• Preheat the oven to 400F/200C
• In a bowl, combine the butternut squash, 1/2 tsp olive oil, and 1 tsp cumin. Spread the mixture on a baking tray.
• Add the chopped capsicum and red onion to the baking tray. Drizzle with 1/2 tsp olive oil. Place the tray in the oven and bake for 30 minutes.
• In another bowl, combine the chickpeas, nutritional yeast, and 1/2 tsp olive oil. Add the broccolini to the baking tray, drizzle with 1/2 tsp olive oil, and bake for an additional 20 minutes.
• While the vegetables are roasting, whisk or blend the dressing ingredients together.
• In a large bowl, combine the roasted vegetables, baby spinach, quinoa, almonds, feta, and basil. Drizzle the dressing over the salad, adjust salt and pepper to taste, and toss to combine.
• Enjoy your Pumpkin, Quinoa, Broccolini Salad with Spicy Grapefruit Vinaigrette.

Notes

This salad is perfect for meal prep. Store in an airtight container in the fridge for up to 3 days.

Nutritional Information

Per Serving

Calories 576kcalCarbohydrates 86gProtein 20gFat 21gSodium 327mgFiber 21gVitamin A 1154IUVitamin C 167mgCalcium 229mgIron 7mg