Roasted Kale, Squash And Quinoa Salad Recipe

Name: Roasted Kale, Squash And Quinoa Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the veg and dressing; 1 tablespoon coconut oil, melted; 350 grams butternut squash; salt, pepper, to taste; 150 grams kale; 1 tablespoon coconut oil; salt, pepper, to taste; 2 garlic cloves; 1/2 teaspoons chili powder; 1 handful basil; 1 handful olives; 1 handful sun-dried tomatoes; 2 tablespoons lemon juice; 2 tablespoons EVOO; water/milk, to thin; To assemble; 140 grams quinoa; 1 handful olives, chopped; 1 handful sun-dried tomatoes, chopped; 1 handful dried mulberries/raisins; 1 handful salt, pepper, to taste; 2 poached eggs; hummus, to serve

Servings: persons

For the veg and dressing
1 tablespoon coconut oil, melted
350 grams butternut squash
salt, pepper, to taste
150 grams kale
1 tablespoon coconut oil
salt, pepper, to taste
2 garlic cloves
1/2 teaspoons chili powder
1 handful basil
1 handful olives
1 handful sun-dried tomatoes
2 tablespoons lemon juice
2 tablespoons EVOO
water/milk, to thin
To assemble
140 grams quinoa
1 handful olives, chopped
1 handful sun-dried tomatoes, chopped
1 handful dried mulberries/raisins
1 handful salt, pepper, to taste
2 poached eggs
hummus, to serve

1
["Preheat the oven to 220C.
2
Toss the squash in the coconut oil, salt and pepper, then spread on a baking tray then roast for around 40 minutes, or until tender and beginning to char.", "Meanwhile, Bring a pan of salted water to the boil, then drop the kale in it. Cook for a few minutes, then drain and dry. Toss with the coconut oil, transfer to a baking tray and roast for 10-20 minutes, until beginning to crisp.", "Now for the dressing: using a mortar and pestle, grind each ingredient to a paste one by one, starting with the garlic and working your way down to the EVOO. Thin with milk or water to taste.", "Spread each plate with a thick layer of hummus.
3
Cook your quinoa the way you like it, then toss it with the squash, kale, dressing and remaining ingredients. Pile on top of the hummus, and crown with a creamy poached egg."]

881

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: For the veg and dressing, 1 tablespoon coconut oil, melted, 350 grams butternut squash, salt, pepper, to taste, and more.

Yes, Roasted Kale, Squash And Quinoa Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Roasted Kale, Squash And Quinoa Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions