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5 from 1 vote

Oven Roasted Butternut Squash and Brussel Sprout Salad with Quinoa and Kale

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Ingredients

Salad Ingredients

  • 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)

Dressing Ingredients

  • 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

Instructions

  • 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.
  • Enjoy!