Quinoa salad with kale, roasted butternut squash, broccoli florets, edamame, pepitas and a wasabi citrus dressing. Serve this fall inspired salad warm or at room temperature.
[pe2-image src=”http://lh5.ggpht.com/-7Ys2Uta5Phg/VClXQy1UbeI/AAAAAAAARaY/cF1lipPaw9M/s144-o/%25257BFALL%25257D%252520Quinoa%252520Salad%252520with%252520Roasted%252520Butternut%252520Squash%252520and%252520Wasabi%252520Citrus%252520Dressing%252520%252540lifemadesweeter.jpg” href=”https://picasaweb.google.com/104357654632449509020/Blog6#6064474319266016738″ caption=”{FALL} Quinoa Salad with Roasted Butternut Squash and Wasabi Citrus Dressing @lifemadesweeter.jpg” type=”image” alt=”{FALL} Quinoa Salad with Roasted Butternut Squash and Wasabi Citrus Dressing @lifemadesweeter.jpg” pe2_single_image_size=”w550″ pe2_img_align=”center” ]
With all the sweets I’ve been sharing lately, I thought it would be a nice change to throw in a healthier salad.
On a regular day, you can usually find me swooning over a big bowl of veggies for lunch and dinner.
[pe2-image src=”http://lh3.ggpht.com/–9iTOnJr5oI/VClOPet8t-I/AAAAAAAARZo/aBHlOlV-gRY/s144-o/Fall%252520Quinoa%252520Salad%252520with%252520Roasted%252520Butternut%252520Squash%252520and%252520Wasabi%252520Lime%252520Dressing%252520by%252520%252540lifemadesweeter.jpg” href=”https://picasaweb.google.com/104357654632449509020/Blog6#6064464401081874402″ caption=”Fall Quinoa Salad with Roasted Butternut Squash and Wasabi Lime Dressing by @lifemadesweeter.jpg” type=”image” alt=”Fall Quinoa Salad with Roasted Butternut Squash and Wasabi Lime Dressing by @lifemadesweeter.jpg” pe2_single_image_size=”w550″ pe2_img_align=”center”]
This salad is pretty easy to toss together especially if you have some leftover quinoa lying around in your fridge. If not, just cook your favorite kind of quinoa according to package instructions which I’ve also included.
Two of my favorite fall veggies are butternut squash and broccoli. I roasted them together to bring out their flavors and then tossed them together with some kale, pumpkin seeds and edamame beans. If you have dried cranberries, you can toss a few in to sweeten things up as well.
[pe2-image src=”http://lh3.ggpht.com/-J4_qIWh2wuM/VClOPus3ImI/AAAAAAAARZk/mVCUfmzA4Dg/s144-o/Fall%252520Quinoa%252520Salad%252520with%252520Roasted%252520Butternut%252520Squash%252520and%252520Wasabi%252520Lime%252520Dressing%252520-%252520%252540lifemadesweeter.jpg” href=”https://picasaweb.google.com/104357654632449509020/Blog6#6064464405372281442″ caption=”Fall Quinoa Salad with Roasted Butternut Squash and Wasabi Lime Dressing – @lifemadesweeter.jpg” type=”image” alt=”Fall Quinoa Salad with Roasted Butternut Squash and Wasabi Lime Dressing – @lifemadesweeter.jpg” pe2_single_image_size=”w550″ pe2_img_align=”center” ]
The simple wasabi lime dressing whisks up in a breeze and adds a kick of spice that is sure to clear up any sinuses. Start off with less wasabi paste if you are senstive to spices but if you like that extra zing, feel free to add more as you go along. It’s a great way to bring some warmth to this fall salad. While you’re making the dressing, you can even set aside a few orange slices for garnishing.
Mix up your salad routine and add this fall quinoa salad to your repertoire. Served warm or at room temperature, it’s a great detox salad after a weekend of indulging in too many pumpkin treats or even a big Thanksgiving dinner.
[pe2-image src=”http://lh3.ggpht.com/-w7T_CSVj4p4/VClOQYxQH6I/AAAAAAAARZ0/QHD47_q8rsM/s144-o/Fall%252520Quinoa%252520Salad%252520with%252520Roasted%252520Butternut%252520Squash%252520and%252520Wasabi%252520Lime%252520Dressing%252520from%252520%252540lifemadesweeter.jpg” href=”https://picasaweb.google.com/104357654632449509020/Blog6#6064464416664985506″ caption=”Fall Quinoa Salad with Roasted Butternut Squash and Wasabi Lime Dressing from @lifemadesweeter.jpg” type=”image” alt=”Fall Quinoa Salad with Roasted Butternut Squash and Wasabi Lime Dressing from @lifemadesweeter.jpg” pe2_single_image_size=”w550″ pe2_img_align=”center” ]
Yields 4
Quinoa salad with kale, roasted butternut squash, broccoli florets, edamame, pepitas and a wasabi citrus dressing.
Save RecipeIngredients
Salad
1 cup butternut squash, peeled, seeded, and chopped into 1/4-1/2 cubes
Olive oil
Salt for seasoning squash
1 bunch kale, stems removed, leaves shredded chopped
1/2 cup of broccoli florets, rinsed
*2 cups cooked quinoa (cook according to package directions or 1/2 cup of uncooked quinoa and 1 cup of vegetable broth or 1 cups of water with a pinch of salt)
1/3 cup edamame beans, cooked and cooled
2 tablespoons of pumpkin seeds (pepitas)
Citrus dressing
Juice of 1 orange - set aside a few orange slices for garnishing if desired
Juice of 1/2 lime
4 teaspoons of rice vinegar or 2 teaspoon of apple cider vinegar
2 tablespoons of honey
2 teaspoons of sesame oil
1 teaspoon of fresh ginger, minced
Instructions
- Cook the quinoa if not using precooked.
- Rinse the quinoa. Add quinoa and vegetable broth or water with a pinch of salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Set aside.
- Cook the butternut squash and broccoli florets
- While the quinoa is cooking, preheat the oven to 425 degrees. Line a baking pan with aluminium foil.
- Toss the diced butternut squash and broccoli florets with a 1 tablespoon of olive oil and a sprinkle of sea salt. Spread out evenly on the lined baking sheet. Roast on the top rack of the oven for 15-20 minutes, or until squash is tender and turning golden brown on top. Remove from oven.
Make the dressing- While the squash is roasting - to serve the salad warm whisk all the wasabi lime dressing ingredients in a small saucepan over medium heat and allow to come to a low boil. **To serve the salad at room temperature, whisk all the dressing ingredients in a bowl.
- Place kale in a large salad bowl. Pour half of the dressing over the kale and allow the dressing to absorb.
- Add the hot butternut squash, hot broccoli florets, cooked quinoa and edamame to the salad bowl with kale.
- Spoon more dressing over the quinoa and toss together until well coated. Sprinkle with pumpkin seeds.
- Divide into separate bowls and serve immediately or allow squash and broccoli to cool to room temperature.
Notes
Start off with less wasabi paste if you are sensitive to spice and add more as you taste it.
This salad is great for using up leftover quinoa or cook according to package instructions