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Roast Squash, Quinoa & Kale Salad

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A crunchy, fresh & satisfying salad with creamy nutty dressing

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Want a simple salad high in plant-based protein which is satisfying & easy to prepare? Look no further! This nutrient-dense salad fits the bill. You have black kale wilted in a tahini nutty dressing, protein-rich quinoa, sweetness coming from roasted veg & dried cranberries & crunch from seeds.

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I have layered this salad up in a large salad bowl, but feel free to mix everything up if you prefer. It’s funny, from a distance, without the final flourish of seeds, cranberries & parsley, this dish looked a little like a pizza!

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Salad masquerading as a pizza!

Serves: 2-3 people

Preparation time: 20 mins

Cooking time: (to roast the veg) 30 mins



Large squash peeled & cut into 2.5cm chunks (approx. 900g)

2 red onions, peeled & cut into 2.5cm chunks

2 red peppers, deseeded & cut into 2.5cm chunks

1 tbsp rapeseed oil or coconut oil, melted

120g quinoa

140g black kale

Large handful of parsley, finely chopped

Large handful of dried cranberries

Handful of sunflower seeds

Handful of pumpkin seeds

Optional: Sprinkle of ground flaxseed


2 plump garlic cloves, minced

2 1/2 tbsp tahini

3 1/2 tbsp nutritional yeast or 2 tbsp finely grated parmesan for non-vegans*

4 tbsp water

1/2 tsp salt

1 tbsp cider vinegar

1/2 tsp lemon juice

Salt & pepper

*Optional: for a creamy dressing with protein powder, reduce the nutritional yeast by 1 tbsp or parmesan by 3/4 tbsp & substitute for protein powder. I use pea or soya bean  varieties.

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Preheat oven to 200ºC. Line a large baking sheet or tray with a little coconut spray oil.

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In the baking sheet or tray, coat the diced squash, red onion & squash chunks with rapeseed oil or melted coconut oil. Roast in the oven for 30 mins until all vegetables are soft (I test with a fork!). Allow to cool.

Rinse the quinoa & boil for 16-20 mins. Fluff up with a fork & allow to cool.

In a bowl, mix together the salad dressing ingredients.

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Tahini salad dressing

Using your hands, massage about a half of the salad dressing into the kale.

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Transfer the kale into a large serving bowl.

Top with the cooled quinoa.

Top with the roasted vegetables.

Sprinkle over with chopped parsley, dried cranberries, pumpkin & sunflower seeds & ground flaxseed if desired. Season with salt & pepper.

Drizzle over the remaining salad dressing & serve with wedges of lemon for extra zing. Enjoy!

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Don’t forget you can find my favourite recipes in my FREE eBook here.

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2 replies »

  1. This is so good. My mum has fresh kale in her garden which we’ve been looking for recipes for. This is a great idea. May have to give this a go tomorrow with some roasted sweet potato.


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