Red Quinoa Salad with Roasted Squash, Brussel Sprouts + Maple-Tahini Dressing
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A nutritious salad built on red quinoa and kale with roasted squash and brussels sprouts, topped with pumpkin seeds and a maple-tahini dressing. It's hearty, flavorful, and packed with vegetables.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 medium delicata squash
- 2 cups baby brussel sprouts (or regular ones quartered)
- 1 tablespoon olive oil
- Salt + pepper to taste
- 1 cup red quinoa (cooked)
- 4 - 5 cups lacinato kale (finely chopped)
- 1/2 cup raw pepitas (or sunflower seeds)
- 2 tablespoons tahini
- 2 teaspoons pure maple syrup
- 1 teaspoon apple cider vinegar
- 1 teaspoon lemon juice
- 3 - 4 tablespoons cold water
At a glance
PER SERVING · TIME 60M
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
- 45m
- Sodium
- 321mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1050mg
- Calcium
- 156mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 321MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.