Roasted Butternut Squash, Turmeric Quinoa & Avocado Salad

A nutritious and flavorful plant-based salad packed with 13mg of iron, 27g of fiber, and 25g of protein and full of plant diversity!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 375 F/190 C.

Step 2

In a bowl, mix harissa and olive oil. Drizzle this mixture over the diced butternut squash and chickpeas. Toss to coat evenly. Season with a dash of salt. Place on a baking sheet and bake for 20 minutes until tender and slightly crispy.

Step 3

Rinse the quinoa under cold water to remove any residue. In a pot, combine the rinsed quinoa, turmeric, and a dash of black pepper. Cook according to the package instructions. Once cooked, set aside to cool.

Step 4

In a small bowl, blend or whisk together the tahini, lemon juice, and maple syrup. Add water to thin the dressing to your desired consistency.

Step 5

In a large mixing bowl, combine the roasted butternut squash, chickpeas, cooled quinoa, mesclun salad, chopped mint, diced avocado, and chopped macadamia nuts. Drizzle the tahini dressing over the top. Toss to combine. Adjust salt and black pepper to taste.

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