Running on Real Food · by Deryn Macey
Butternut Squash Quinoa Salad
NUTRITION · PER SERVING40M COOK
CAL 19%·PRO 19%
CARBS 50G54% OF CAL
9G FIBER2G ADDED7G INTRINSIC32G OTHER9G TOTAL SUGAR
FAT 16G39% OF CAL
2G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Hearty salad with roasted butternut squash, quinoa, crispy chickpeas, and kale with tangy vinaigrette. Nourishing and versatile. Works for weeknight dinners or holiday meals.
mainamericansalad🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Running on Real Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup dried quinoa (rinsed (just over 3 cups cooked))
- ¼ tsp salt
- ½ tsp garlic powder
- 1 medium butternut squash (peeled and cubed (6 cups, 830 g))
- 1 red onion (2 cups, 210 g)
- 1 tbsp oil
- 1 tsp ground cumin
- 1 tsp dried thyme
- Salt and pepper
- 1 540 ml can chickpeas, drained and rinsed
- 2 tsp oil
- ¼ tsp smoked paprika
- 4 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tsp grainy Dijon mustard
- 1 garlic clove (minced or grated)
- ¼ cup olive oil
- ¾ cup chopped parsley (40g)
- 4 cups packed thinly sliced kale (85 g or baby spinach)
- ½ cup toasted pumpkin seeds (optional)
At a glance
PER SERVING · TIME 40M
CAL 19%·PRO 19%
CARBS 50G54% OF CAL
9G FIBER2G ADDED7G INTRINSIC32G OTHER9G TOTAL SUGAR
FAT 16G39% OF CAL
2G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 384mg
- Total sugar
- 9g
- Added sugar
- 2g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 843mg
- Calcium
- 125mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 384MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.