Roasted Butternut Squash, Turmeric Quinoa & Avocado Salad

Name: Roasted Butternut Squash, Turmeric Quinoa & Avocado Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups diced butternut squash; 1.5 cup cooked chickpeas; 2 tsp olive oil (divided); 1/2 tbsp harissa paste; 1/2 cup dry quinoa; 1/2 tsp turmeric; 6 dried apricots (chopped); 3 cups mesclun salad; 1/3 cup chopped mint; 1/2 avocado (diced); 2 tbsp chopped macadamia nuts; Salt and black pepper (to taste); 2 tbsp tahini; 2 tbsp lemon juice; 1 tbsp maple syrup; 1/2 cup water (to thin to desired consistency)

5 steps

Prep:10minCook:20min

A nutritious and flavorful plant-based salad packed with 13mg of iron, 27g of fiber, and 25g of protein and full of plant diversity!

Updated at: Fri, 06 Dec 2024 09:46:39 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories726.4 kcal (36%)

Total Fat28.3 g (40%)

Carbs103.7 g (40%)

Sugars26.5 g (29%)

Protein23.6 g (47%)

Sodium553.5 mg (28%)

Fiber22.1 g (79%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2 cupsdiced butternut squash

1 ½ cupchickpeas

cooked

2 tspolive oil

divided

½ Tbspharissa paste

½ cupdry quinoa

½ tspturmeric

6dried apricots

chopped

3 cupsmesclun salad

⅓ cupmint

chopped

0.5avocado

diced

2 Tbspmacadamia nuts

2 Tbsptahini

2 Tbsplemon juice

1 Tbspmaple syrup

½ cupwater

to thin to desired consistency

Instructions

Step 1

Preheat your oven to 375 F/190 C.

Step 2

In a bowl, mix harissa and olive oil. Drizzle this mixture over the diced butternut squash and chickpeas. Toss to coat evenly. Season with a dash of salt. Place on a baking sheet and bake for 20 minutes until tender and slightly crispy.

Step 3

Rinse the quinoa under cold water to remove any residue. In a pot, combine the rinsed quinoa, turmeric, and a dash of black pepper. Cook according to the package instructions. Once cooked, set aside to cool.

Step 4

In a small bowl, blend or whisk together the tahini, lemon juice, and maple syrup. Add water to thin the dressing to your desired consistency.

Step 5

In a large mixing bowl, combine the roasted butternut squash, chickpeas, cooled quinoa, mesclun salad, chopped mint, diced avocado, and chopped macadamia nuts. Drizzle the tahini dressing over the top. Toss to combine. Adjust salt and black pepper to taste.

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