Quinoa and Kale Salad with Cumin-Roasted Butternut Squash
We know what you're thinking–kale, quinoa, no thanks! But trust us, this dish is not only good for your eyes, it's just plain good
Over the past decade, kale has accomplished something that's pretty hard for a vegetable. Kale is famous. You've probably read about it on somebody's T-shirt or perhaps on the Internet in a list of foods you should eat for good health.
But do you really eat it?
If not, better vision is a good reason to start. Kale is especially rich in lutein and zeaxanthin, compounds that protect your eyes from the sun and the harsh lights of your computer and phone screens. It's also packed with general health boosters like fiber, antioxidants, and calcium.
Health bona fides aside, this salad is a great example of how to mix kale up with other foods to create a balanced, satisfying dinner. Its hearty, savory flavor with a pleasant bitter edge works well with the slightly sweet butternut squash that's roasted with a dash of cumin and chili powder for kick. And the whole-grain quinoa brings protein to the party.
That's a lot of yum in just one bowl!
Prep Time: 15 minutes
Cook Time: 30 minutes
- Preheat the oven to 375 degrees.
- In a mixing bowl, combine the butternut squash, cumin, chili powder, salt, and 1 tablespoon olive oil. Toss well to coat. Arrange on a rimmed baking sheet, and bake until the squash is tender, about 25 to 30 minutes.
- While the squash is roasting, make the salad dressing in the bottom of a large mixing bowl. Combine the remaining 1 tablespoon of oil, red onion, apple cider vinegar, and honey. Whisk to combine.
- Add the roasted squash, quinoa, kale, and parsley and toss to combine. Serve immediately.
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Calories: 286 Fat: 9.8g Saturated fat: 1.3g Cholesterol: 0mg Sodium: 263mg Carbs: 43.5g Protein: 8g
1 1/2 cups cubed butternut squash 1/2 teaspoon ground cumin 1/2 teaspoon chili powder 1/2 teaspoon salt 2 tablespoons extra-virgin olive oil, divided 1/2 cup chopped red onion 1/4 cup apple cider vinegar 1 tablespoon honey 1 cup cooked quinoa 2 cups chopped kale leaves (stems removed) 1/2 cup chopped parsley