By plantbaes
Pumpkin, Quinoa, Broccolini Salad with Spicy Grapefruit Vinaigrette
7 steps
Prep:10minCook:50min
This nourishing salad combines roasted vegetables, quinoa, and a spicy grapefruit vinaigrette. Packed with fiber, protein, and vitamins, it's perfect for promoting gut health.
Updated at: Thu, 25 Apr 2024 11:23:18 GMT
Nutrition balance score
Great
Glycemic Index
46
Low
Glycemic Load
34
High
Nutrition per serving
Calories531.7 kcal (27%)
Total Fat18.4 g (26%)
Carbs74.5 g (29%)
Sugars19.2 g (21%)
Protein21.9 g (44%)
Sodium598.8 mg (30%)
Fiber16.3 g (58%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
1 ½ cupsbutternut squash
diced
1 tspcumin
2 tspolive oil
divided
1red onion
small, chopped in quarters
1red capsicum
chopped
1broccolini
chopped
2 Tbspnutritional yeast
1 cupchickpeas
cooked
salt
pepper
1 cupquinoa
cooked
2 cupsbaby spinach
1 Tbspalmond
slivered
20gfeta
plant - based
fresh basil
0.5grapefruit
juiced
¼ tspChili flakes
more to taste
1 Tbspmaple syrup
2 tspolive oil
1 tspdijon mustard
Instructions
Step 1
Preheat the oven to 400F/200C
Step 2
In a bowl, combine the butternut squash, 1/2 tsp olive oil, and 1 tsp cumin. Spread the mixture on a baking tray.
Step 3
Add the chopped capsicum and red onion to the baking tray. Drizzle with 1/2 tsp olive oil. Place the tray in the oven and bake for 30 minutes.
Step 4
In another bowl, combine the chickpeas, nutritional yeast, and 1/2 tsp olive oil. Add the broccolini to the baking tray, drizzle with 1/2 tsp olive oil, and bake for an additional 20 minutes.
Step 5
While the vegetables are roasting, whisk or blend the dressing ingredients together.
Step 6
In a large bowl, combine the roasted vegetables, baby spinach, quinoa, almonds, feta, and basil. Drizzle the dressing over the salad, adjust salt and pepper to taste, and toss to combine.
Step 7
Enjoy your Pumpkin, Quinoa, Broccolini Salad with Spicy Grapefruit Vinaigrette.
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