Thai Butternut Squash Quinoa Salad

Serves: 6
Total Cook Time: 60
Prep Time: 30
Cook Time: 30

Ingredients

Salad

  • 4 cups peeled and cubed butternut squash
  • 2 TBSP neutral oil
  • 1/2 tsp salt
  • 1 cup dry quinoa
  • 2 cups veg broth
  • 2 cups packed stemmed/chopped kale
  • 1 1/2 cup shredded purple cabbage
  • 1 cup matchstick carrots
  • 1 red bell pepper, thinly sliced
  • 1/3 cup chopped peanuts
  • 1 avocado, cubed

Creamy Ginger Dressing:

  • 2 TBSP tahini or peanut butter
  • 2 TBSP lime juice
  • 2 TBSP sweet chili sauce
  • 1 TBSP honey or maple syrup
  • 2 tsp fish sauce
  • 1 tsp grated ginger
  • 1/4 tsp salt
  • 1/4 cup neutral oil

Instructions

  • Preheat oven to 400 degrees.
  • Toss squatsh in 2 TBSP oil and salt. Spread evenly on baking sheet for 25-35 minutes, tossing halfway through.
  • Meanwhile, combine quinoa and broth and cook. Transfer to large bowl.
  • Prepare Dressing by combining all ingredients EXCEPT oil in small bowl. Gently stream in oil, whisking constantly until smooth.
  • Add Kale to bowl with quinoa, toss and combine. Heat from quinoa should soften kale.
  • Add cabbage, carrots, bell pepper, and squash to above bowl. Season with pinch of salt as needed.
  • Add dressing and gently toss.
  • Garnish with peanuts, fresh basil, and avocado.
  • Salad is good in fridge for 4 days and good cold or warm. Also great with salmon or chicken.

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