Butternut Squash Salad with Kale and Tahini Dressing
A plant-based butternut squash and quinoa salad loaded with beets, kale, dried cranberries, and roasted pepitas tossed with a mint tahini dressing. A delicious whole foods fall meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 meal size servings 1x
- Category: Salad
- Cuisine: Plant-based
- Diet: Vegan
Ingredients
Units
Scale
- 1/2 tablespoon of olive oil
- 1/2 cup of raw pepitas
- 1/2 cup of quinoa
- 1/2 of cooked chickpeas (canned chickpeas work just fine)
- 1/2 cup of cooked butternut squash, cubed
- 1 large golden beet, peeled and cut into cubes
- 4 cups of kale, roughly chopped
- 1/2 cup of dried cranberries
- 3 green onion sprigs, finely chopped
- 2 tablespoon ground sesame seeds
- 3 tablespoons olive oil
- Juice of 1 lemon
- 1/2 shallot, finely chopped
- 1 tablespoon fresh mint, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- Salt and pepper to your liking
Instructions
- Cook the quinoa according to the instructions on the packaging.
- Roast the pepitas. Add the olive oil to a saute pan and kick the heat up to high. Add the pepitas and stir frequently to prevent burning. Pepitas will start to brown quickly, within about 2-4 minutes. Once pepitas start popping, pour them into a bowl to cool and set aside.
- Mint tahini dressing. Add the ground sesame seed, olive oil, and lemon juice to a small mixing bowl. Mix together until well incorporated. Add the shallots, mint, parsley, salt, and pepper. Give it a final stir and it’s ready to serve.
To Assemble
- Add all ingredients to a large bowl: the quinoa, chickpeas, butternut squash, beets, kale, dried cranberries, green onions, and roasted pepitas. Toss with the mint tahini dressing.
Notes
Will keep in the refrigerator for up to two days.
Find it online: https://bowlofyum.com/2020/09/butternut-squash-salad/