Roasted Butternut Squash, Turmeric Quinoa and Avocado Salad
A nutritious and flavorful plant-based salad packed with 13mg of iron, 27g of fiber, and 25g of protein and full of plant diversity!
Servings
Ingredients
Main Ingredients
- 2 cups butternut squash peeled and chopped
- 1 ½ cups cooked chickpeas
- 2 tsp olive oil
- ½ tbsp harissa paste
- ½ cup dry quinoa
- ½ tsp ground turmeric
- 3 cups mesclun salad
- ⅓ cup fresh mint finely chopped
- ½ avocado diced
- 6 dried apricots chopped
- 2 tbsp macadamia nuts chopped
- salt and pepper to taste
Tahini Dressing
- 2 tbsp tahini
- 2 tbsp fresh lemon juice
- 1 tbsp maple syrup
- ½ cup water to thin to desired consistency
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, mix harissa and olive oil. Drizzle this mixture over the diced butternut squash and chickpeas. Toss to coat evenly. Season with a dash of salt. Place on a baking sheet and bake for 20 minutes until tender and slightly crispy.
- Rinse the quinoa under cold water to remove any residue. In a pot, combine the rinsed quinoa, turmeric, and a dash of black pepper. Cook according to the package instructions. Once cooked, set aside to cool.
- In a small bowl, blend or whisk together the tahini, lemon juice, and maple syrup. Add water to thin the dressing to your desired consistency.
- In a large mixing bowl, combine the roasted butternut squash, chickpeas, cooled quinoa, mesclun salad, chopped mint, diced avocado, and dried apricots, chopped macadamia nuts. Drizzle the tahini dressing over the top. Toss to combine. Adjust salt and black pepper to taste.
Video
Notes
This salad is perfect for meal prep and can be stored in the fridge for up to 3 days.
Nutritional Information - Per Serving
Calories 761kcal | Carbohydrates 109g | Protein 25g | Fat 30g | Sodium 137mg | Fiber 27g | Vitamin A 1580IU | Vitamin C 53mg | Calcium 355mg | Iron 13mg