Pumpkin, Quinoa, Broccolini Salad With Spicy Grapefruit Vinaigrette

This Pumpkin, Quinoa & Broccolini Salad is absolutely delicious and so nourishing. The oven does most of the work here, and our spicy grapefruit vinaigrette beautifully compliments the flavors of the roasted vegetables. With 21g of fiber and 13 unique plants, it’s a great one to promote gut health, and it’s also packed with good-for-your-skin ingredients, such as protein (20g), vitamins C, A, E, and zinc. This is definitely one you’ll want to save and add to your meal plan!

Pumpkin, Quinoa, Broccolini Salad with Spicy Grapefruit Vinaigrette

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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.

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Prep Time : 10 minutes mins

Cook Time : 50 minutes mins

Total Time : 1 hour hr

Equipment

• 1 Gold Measuring Cups and Spoons

Servings 2

Ingredients

Salad

• ▢ 1.5 cups (210 g) butternut squash, peeled and chopped
• ▢ 1 tsp ground cumin
• ▢ 2 tsp olive oil - divided
• ▢ 1 small red onion - chopped in quarters
• ▢ 1 red bell pepper - chopped
• ▢ 1 broccolini - chopped
• ▢ 2 tbsp nutritional yeast
• ▢ 1 cup (164 g) cooked chickpeas
• ▢ Salt and pepper to taste
• ▢ 1 cup (185 g) cooked quinoa
• ▢ 2 cups (60 g) baby spinach
• ▢ 1 tbsp slivered almonds
• ▢ 20 g plant-based feta
• ▢ Fresh basil

Spicy Grapefruit Dressing

• ▢ ½ grapefruit - juiced
• ▢ ¼ tsp (0.25 tsp) red chili flakes - more to taste
• ▢ 1 tbsp maple syrup
• ▢ 2 tsp olive oil
• ▢ 1 tsp Dijon mustard

Instructions

• Preheat the oven to 400F/200C
• In a bowl, combine the butternut squash, 1/2 tsp olive oil, and 1 tsp cumin. Spread the mixture on a baking tray.
• 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.
• 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.
• While the vegetables are roasting, whisk or blend the dressing ingredients together.
• 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.
• Enjoy your Pumpkin, Quinoa, Broccolini Salad with Spicy Grapefruit Vinaigrette.

Notes

This salad is perfect for meal prep. Store in an airtight container in the fridge for up to 3 days.

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Nutrition Information Nutrition Information

Per Serving/Portion

Calories 576 kcalCarbohydrates 86 gProtein 20 gFat 21 gSodium 327 mgFiber 21 gVitamin A 1154 IUVitamin C 167 mgCalcium 229 mgIron 7 mg