Quinoa Salad with Roasted Butternut Squash and Kale

Follow our step-by-step guide on how to make Quinoa Salad with Roasted Butternut Squash and Kale.

1. Step 1

   Begin by preheating your oven to a cozy 375°F (190°C).

2. Step 2

   In a mixing bowl, blend together a tablespoon of olive oil with ground cumin, dried oregano, chili powder, sea salt, and black pepper.

3. Step 3

   Toss in the cubed butternut squash and zucchini, ensuring each piece is beautifully coated in the flavorful mixture.

4. Step 4

   Spread the seasoned vegetables evenly on a baking sheet, creating a single layer for optimal roasting.

5. Step 5

   Slide the baking sheet into the preheated oven and let the veggies bake for about 25 minutes, giving them a gentle toss halfway through to ensure even tenderness.

6. Step 6

   Once they’re perfectly roasted, remove them from the oven and allow them to cool slightly.

7. Step 7

   Meanwhile, in a saucepan, bring 2 cups of water to a rolling boil.

8. Step 8

   Stir in the quinoa, then lower the heat to medium-low, cover, and let it simmer for 15 to 20 minutes until the quinoa is fluffy and tender.

9. Step 9

   Drain any excess water and set it aside to cool.

10. Step 10

    In a large bowl, combine the remaining tablespoon of olive oil with the roasted butternut squash, zucchini, cooked quinoa, chopped kale, parsley, raisins, red onion, apple cider vinegar, and honey.

11. Step 11

    Toss everything together until well combined, creating a vibrant and nutritious dish that’s bursting with flavor.

12. Step 12

    Enjoy the delightful medley of textures and tastes!.