This Squash, Kale & Quinoa Salad is everything you want in a recipe at this time of year – colourful, nutritious and full of flavour.

Roasted squash and chickpeas are mixed with quinoa and kale, with colour and texture coming from dried cranberries, pomegranate and a few pumpkin seeds. 

It’s finished with an easy spiced olive oil vinaigrette. Perfect for meal prep, it stores well for easy lunches during the week.

This is recipe number 32 in my Fifty Fantastic Salads series. You’ll find links to some of the others at the bottom of the page.

Nutrition highlights:

✔️ High in plant-based protein from quinoa and chickpeas
✔️ Beta-carotene (which your body converts to Vitamin A) from roasted squash 
✔️ Fibre and magnesium from kale and pumpkin seeds
✔️ Healthy fats from the olive oil

What ingredients do you need for a Squash, Kale & Quinoa Salad?

• Quinoa
• Butternut squash
• Chickpeas
• Kale
• Dried cranberries
• Pumpkin seeds
• Olive oil
• Ground cumin
• Ground turmeric 
• Ground cinnamon 
• Pomegranate seeds
• Lemon juice 
• Maple syrup
• Salt and pepper

What are some of the nutritional benefits of the main ingredients?

Quinoa
A complete source of plant protein containing all nine essential amino acids. It’s also rich in fibre, magnesium and iron, making it a great base for salads.

Squash
Packed with beta-carotene, vitamin C and antioxidants that support immune health and healthy skin.

Chickpeas
A brilliant source of fibre and protein, chickpeas are a great addition to salads.

Kale
Nutrient-dense and rich in vitamins A, C and K, plus calcium and magnesium.

Pumpkin seeds
Pumpkin seeds are a good source of zinc and magnesium.

Storage and Shelf Life

This Squash, Kale & Quinoa Salad can be stored in the fridge for up to 3 days.

• For best freshness, store in an airtight container. Keep the dressing separate if you going to store longer than one day.
• I wouldn’t recommend freezing.

Recipe Tips:

• Reduce the spice: If you prefer it less spicy you can reduce or omit the spices.
• Vary the greens: Use spinach or add in some Swiss chard instead of kale depending on the season.
• Add extra protein: Top with tofu, tempeh or your protein of choice.
• Massage the kale: if you don’t want to cook the kale you can just massage it in the oil instead.

If you liked this squash, kale & quinoa salad, why not try:

Easy Autumn Salad

Green Goddess Orzo Salad

Roasted Beetroot Salad with Figs

Squash, Kale & Quinoa Salad

Helen Ridgeway Helen Ridgeway

This Squash, Kale & Quinoa Salad is a fantastic salad for autumn and winter. With roasted squash, chickpeas and a spicy olive oil vinaigrette, it’s packed with antioxidants and plant-based goodness. It’s perfect for weekday lunches and meal prep.

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course main, Salad, Side Dish

Servings 4

Calories 560 kcal

Ingredients

 

• 400 g butternut squash (3 cups)
• 800 g chickpeas (28oz)
• 1 tbsp olive oil
• 1½ tsp ground cumin
• 1½ tsp ground turmeric
• ½ tsp ground cinnamon
• 180 g quinoa (1 cup)
• 6-7 stalks of kale
• 40 g dried cranberries (¼ cup)
• 30 g pumpkin seeds (¼ cup)
• Handful of Pomegranate seeds

Dressing

• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp ground cumin
• ½ tsp ground turmeric
• ½ tsp ground cinnamon
• 2 tsp maple syrup
• ½ tsp sea salt

Instructions

 

• Preheat the oven to 180C/350F.
• Peel the squash and cut into small cubes. Add to a baking tray with the drained chickpeas. Drizzle with 2 tsp oil, spices add some salt and pepper. Roast for 25 mins, shaking halfway through.
• Whilst the squash is cooking, add the quinoa to a pan with 2 cups (500ml) water. Bring to the boil with the lid on. Once boiling, reduce the heat and simmer for about 14 minutes until all the water has been absorbed.
• Remove the tough stalks from the kale and chops the leaves into small pieces. Heat up 1 tsp of oil in a small frying pan. Add the kale and saute for about 2-3 minutes to soften.
• For the dressing, add all the ingredients to a small jar and shake well to combine.
• Once all the elements are ready, add the quinoa, chickpeas, squash and kale to a large serving bowl. Top with the pumpkin seeds and dried cranberries. Scatter over some pomegranate seeds.
• Pour over the dressing and mix well to combine.

Notes

• The nutritional information is based on serving 4 but this will stretch to 6, depending on appetites.
• I like to eat it warm, but it stores well in the fridge for 3-4 days too.
• If you don’t want to cook the kale you can just massage with the oil for a few minutes to soften.
• If preferred, you can leave the skin on the squash. Just extend the cooking time by 5 minutes or so. 

Nutrition

Calories: 560kcalCarbohydrates: 84.1gProtein: 19.2gFat: 20.4gSaturated Fat: 2.7gFiber: 16.3g

Keyword butternut squash, fifty salads, quinoa salad

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