Oven Roasted Butternut Squash and Brussel Sprout Salad with Quinoa and Kale
I’ve definitely created my new favorite fall salad with this Oven Roasted Butternut Squash and Brussel Sprout Salad with Quinoa and Kale. I love filling my salads with more than just the plain and simple salad ingredients, and this one is no exception. This salad is packed full of flavors, colors and textures, leaving you feeling energized and so healthy after eating it. The crunch of the pumpkin and pomegranate seeds, the saltiness of the feta and the tanginess of the dressing is the perfect combination.
This salad would also be a GREAT addition to any holiday dinner table with its fun and festive flavors. The butternut squash brings a great fall flavor and the dressing has a hint of cinnamon which is prefect for the festive season. And the best part about this recipe is that all the elements can prepped a night or two ahead of time and tossed together before serving so that you wont have to worry about finding to time to whip up a salad on an already busy holiday!
Give this recipe a try and leave a review below!
Oven Roasted Butternut Squash and Brussel Sprout Salad with Quinoa and KalePrint Recipe
- 3 tbsp olive oil divided
- 1 medium butternut squash cubed
- 1/2 lb kale (200 g) thick center rib removed, leaves thinly sliced
- 2/3 lb brussel sprouts (300 g) trimmed and sliced in half
- 1 can chickpeas drained
- 3/4 cup pomegranate seeds (115 g)
- 1 1/2 cup cooked quinoa (275 g)
- 2/3 cup feta cheese crumbles (100 g) can omit if vegan or Whole30
- 1/3 cup pumpkin seeds (50 g)
- 1/4 cup olive oil (33g)
- Juice from 1 lemon
- 1 tbsp red wine vinegar
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp garlic powder
- 1 tbsp dijon mustard
- In a small bowl, whisk together all salad ingredients and set aside.
- Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper or silicone baking mats for easy clean up.
- On one baking sheet, spread the butternut squash and drizzle with 2 tablespoons of olive oil and season with salt and pepper. On the other baking sheet, spread the chickpeas and brussel sprouts and drizzle with 1 tablespoon of olive oil and season with salt and pepper.
- Bake butternut squash for 30-40 minutes until golden-brown and cooked through. Bake chickpeas and brussel sprouts for 15-20 minutes until brussel sprouts are crispy and slightly browned. Let both cool.
- In a large serving bowl, add kale. Massage kale with your hands for about 60 seconds. Massaging the kale allows it to become more tender and breaks down the fibers making it easier to chew and digest.
- Top kale with cooled butternut squash, chickpeas, brussel sprouts, cooked quinoa, pomegranate and pumpkin seeds and feta. Drizzle with dressing and mix well to combine.
This recipe was so delicious! It was a great way to incorporate seasonal flavors into a simple, healthy dish! I made this for thanksgiving and even people that don’t typically eat healthy tried it and loved it! The lemon in the dressing was a huge hit and pulled all the flavors together well. Needless to say, I made it two days after thanksgiving because I was craving it again! There’s enough protein and fiber too, to keep you full from it! Will definitely add this into my regular meal prepping recipes!