Pumpkin, Quinoa, Broccolini Salad with Spicy Grapefruit Vinaigrette
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.
Servings
Ingredients
Salad
- 1.5 cups butternut squash, peeled and chopped
- 1 tsp ground cumin
- 2 tsp olive oil divided
- 1 small red onion chopped in quarters
- 1 red bell pepper chopped
- 1 broccolini chopped
- 2 tbsp nutritional yeast
- 1 cup cooked chickpeas
- Salt and pepper to taste
- 1 cup cooked quinoa
- 2 cups baby spinach
- 1 tbsp slivered almonds
- 20 g plant-based feta
- Fresh basil
Spicy Grapefruit Dressing
- ½ grapefruit juiced
- ¼ tsp red 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.
Video
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 576kcal | Carbohydrates 86g | Protein 20g | Fat 21g | Sodium 327mg | Fiber 21g | Vitamin A 1154IU | Vitamin C 167mg | Calcium 229mg | Iron 7mg