Bright and beautiful. Roasted butternut squash, grape tomatoes, quinoa, kale and chickpeas make up this Colorful Winter Salad. Topped with creamy goat feta.
Hearty and vibrant, this Colorful Winter Salad with Roasted Squash and Quinoa lives up to its name. This winter salad recipe is a real crowd-pleaser. With its nutritious and protein-packed ingredients, it can be served as a main course or welcomed as a side dish to accompany meat, fish, or other dishes.
Simple Wholesome Ingredients used to make a Colorful Winter Salad
Using simple and wholesome ingredients, we can achieve the perfect dish.
Fruit and Vegetables: kale, grape tomatoes and butternut squash – perfect for the autumn season.
Vegan plant-based protein: chickpeas are a great source of protein for those indulging in a vegan or vegetarian meal.
Herbs and Spices: salt, pepper, and smoked paprika – as I mentioned, simple and high-quality ingredients are the key to a good dish.
Grain: quinoa. Quinoa, is it overrated? No way! Quinoa is a great option when it comes to fibre and protein.
Toppings: herb and garlic goat cheese. Need I say more? We use this Herb and Garlic Goat cheese but any brand will do the trick!
How to make Colorful Winter Salad with Roasted Squash and Quinoa
Preheat – Preheat the oven to 400 degrees Fahrenheit and place the chickpeas, diced butternut squash, and cherry tomatoes in an even layer on a large sheet pan.
Toss – Toss the vegetables and chickpeas with olive oil and sprinkle with spices – salt, pepper, and smoked paprika.
Roast – Place the sheet pan in the oven for 30 minutes at 400 degrees Fahrenheit, or until the butternut squash has softened so that a fork will stick through.
Quinoa – While the vegetables are roasting, cook the quinoa according to the package instructions. Take one cup of dried quinoa and mix it with two cups of water in a pot. Bring the water and quinoa to a boil and then reduce to a simmer until all of the liquid has been absorbed.
Dressing – In a jar or measuring cup, mix the dressing ingredients – olive oil, apple cider vinegar, garlic, nutmeg, salt, pepper, red pepper flakes. Whisk to fully combine.
Tear – Tear or chop the kale into pieces and thoroughly massage with oil. This will soften the kale, making it easier to eat and digest. Sprinkle with salt and toss to cover all of the kale.
Combine – In a large serving dish combine the roasted vegetables, cooked quinoa, kale, and dressing.
Topping – Top with herb and garlic goat cheese. Toss and serve!
How to store leftover Colorful Winter Salad with Quinoa
This winter salad recipe will keep in the fridge in an airtight container for up to three days. Refresh by tossing the salad. There is no need to reheat the leftover salad, it can be enjoyed cold!
Mixing the Dressing for this Roasted Butternut Squash Salad Recipe
Use a whisk to mix the dressing to ensure that the vinegar and oil emulsify completely. The apple cider vinegar and the oil will emulsify and create a silky salad dressing. Another great way to combine the salad dressing fully is to place all of the ingredients in a jar with a tight lid and shake the jar well!
Recipes that will warm you right up!
Looking for more cozy winter recipes? Check out this VEGETARIAN SLOW COOKER CHILI or this TOMATO RED LENTIL SOUP.
Colorful Winter Salad with Roasted Squash and Quinoa
Equipment
- sheet pan
Ingredients
- 1/2 cup olive oil
- 1/3 cup apple cider vinegar
- 1 clove garlic
- 1/8 tsp nutmeg
- 1/8 tsp salt
- 1/8 tsp ground black pepper
- pinch red pepper flakes
Instructions
- Place the chickpeas, diced butternut squash, and cherry tomatoes on a sheet pan.
- Toss with olive oil and spices.
- Roast in a preheated 400 degree Fahrenheit oven for 30 minutes, or until the butternut squash is soft.
- While the vegetables are roasting, massage the chopped kale with oil and toss with salt.
- Cook the quinoa per the package instructions.
- Make the dressing by adding all dressing ingredients to a jar or measuring cup. Shake the jar or whisk to combine.
- In a large salad bowl combine the roasted vegetables, cooked quinoa, kale, and dressing. Top with herb and garlic goat cheese.
- Toss and serve.
