Roasted Roots and Squash Salad with Kale and Quinoa
Prep time
Cook time
Total time
This deliciously colorful salad is as equally suited for fancy family gatherings as it is for everyday work lunches. Made with hearty roots and squash, it holds up well in the refrigerator for up to 4 days. So even if you just make it for yourself, it's worth it because you'll have lunch covered for the next several days! Enjoy!
Recipe type: salad, dinner, lunch
Cuisine: gluten-free, vegan
Serves: 8
  • 1 cup quinoa, rinsed
  • 1½ cups low sodium vegetable stock
  • 2 beets, peeled and diced (I used one yellow and one red)
  • 1 delicata squash, cut lengthwise, seeds removed, and sliced into ½ inch slices (or use another winter squash and dice)
  • 1 large sweet potato, peeled and diced
  • 1 rutabaga, peeled and diced
  • 2 tablespoons avocado or grapeseed oil
  • Sea salt to taste
  • Freshly ground pepper to taste
  • 1 lemon, juiced
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon maple syrup
  • 1 clove garlic, minced
  • 1 bunch kale, rinsed, destemmed, and torn into bite-size pieces
  • ½ cup dried cranberries
  • ½ cup roasted pumpkin seeds
  1. Preheat oven to 425 degrees F.
  2. Combine the vegetable stock in a small pot with a lid. Bring to a boil and then cover and simmer on reduced heat for about 15 minutes, or until quinoa is cooked. Set aside and let cool.
  3. Line 2 rimmed baking sheets with parchment paper for easier cleanup or just spread a little extra oil onto them. Place the beets and rutabaga in a single layer on one baking sheet and the squash and sweet potato in a single layer on the other. Drizzle with the avocado oil and sprinkle with salt and pepper to taste.
  4. Roast in the oven for 20-30 minutes, tossing or flipping half-way through until soft and starting to brown. Set aside and let cool when done.
  5. Meanwhile, combine olive oil, lemon juice, maple syrup, garlic, salt, and pepper in a little mason jar with a lid. Shake to combine.
  6. Place the kale leaves in a big bowl, add the dressing, and massage. Let sit while the veggies roast.
  7. Toss the kale with the quinoa, veggies, cranberries and pumpkin seeds. Enjoy!
Recipe by Hälsa Nutrition at